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The Greater Omaha Cook Book 



Containing Many New, 
Select and Appetizing Recipes 



v Compiled Under the Supervision of the 
Sisterhood of Temple Israel, 
Omaha, Nebraska. 



/ 



Copyright 1916 

BY 

Sisterhood of Temple Israel, 



Price One-Dollar 



The Burkley Printing Company, Omaha 



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FfcB -7 iyi6 ^_ 

©Jt.A4 18717 ^ 



The Greater Omaha Cook Book, compiled 
by The Sisterhood of Temple Israel, is pre- 
sented to the housekeeper with the confidence 
that it contains many new and carefully se- 
lected recipes of appetizing- dishes, which have 
been tried and tested. 

MRS. EDWARD TRELLER, 

Chairman Book Committee. 



Omaha, Nebraska 
1916 



MRS. CHARLES S. ELGUTTER. 

Chairman Recipe Committee. 



The proof of the Pudding, Is in the 
Eating. Judged by that Standard— 

ADVO FOODS 

Are of supreme quality and are all that 
could be desired in weight, flavor, sani- 
tation and food value 

Advo Jell Advo Coffee Advo Extracts 
Advo Spices Advo Baking Powder 

Are indispensable when making fancy 
pastries, desserts, etc. and they illustrate 
the merit of the whole line of AdvoFoods 

When Ordering Groceries Use the Magic Word 
ADVO and You Will Get the Very Best 

McCORD- BRADY CO. 



Advo Coffees— Teas 
Advo Spices— Extracts— Baking Powder 
Advo Can Goods— Fruits 
Advo Breakfast Foods 
Advo Raisins— Currants 
Advo Olives— Pickles— Catsup 
Advo Table Delicacies of All Kinds 

I 



HOTEL FONTENELLE 

"Omaha's Leading Hotel" 




c ' H eadquarters for Everybody 
and Everything Worth While" 



A. BURBANK, 

Managing Director 



The Home of 



24th and Farnam Sts 



G. N. AULABAUGH 



Cor. 19th and Farnam St. 



t 



Telephone Douglas 2316 
OMAHA, - - NEBR 



KNOX GELATINE*""^ 



KNOX GELATINE comes in two pack- 
ages — PLAIN and Acidulated (Lemon 
Flavor). 

KNOX GELATINE is GUARANTEED 
to please or money back. 

The KNOX ACIDULATED package 
contains Flavoring and coloring. 

KNOX GELATINE makes Desserts, 
Salads, Candies, Puddings, Ices, Etc. 

Use KNOX GELATINE if you would 
be sure of results. 

Simply add water and sugar to the 
KNOX Acidulated package. 

For Dainty Delicious Desserts use 
KNOX GELATINE. 

Pink Coloring for fancy desserts in 
each package of KNOX GELATINE. 

Try KNOX GELATINE with the Lemon 
Flavor enclosed. 

KNOX GELATINE makes Dainty Des- 
serts for Dainty People. 

KNOX ACIDULATED GELATINE saves 
the cost, time and bother of squeez- 
ing lemons. 

See that the name K-N-O-X is on each 
package of gelatine you buy. 

KNOX ACIDULATED GELATINE— 
no bother — no trouble— no squeezing 
lemons. 

Where recipes call for gelatine use 
KNOX GELATINE. 

FOUR PINTS of jelly in each pack- 
age of KNOX GELATINE. 



KNOX GELATINE is measured ready 
for use — each package is divided into 
two envelopes. 

KNOX GELATINE solves the problem 
of "What to have for dessert!" 

KNOX GELATINE is economical— 
FOUR PINTS in each package. 

Try the KNOX KELATINE recipes 
found in this book. 

DESSERTS can be made in a short 
time with KNOX GELATINE. 

Use KNOX GELATINE— the two quart 
package. 

KNOX GELATINE makes a transpar- 
ent, tender, quivering jelly. 

KNOX GELATINE is the one dessert 
for all appetites. 

Give the growing children KNOX 
GELATINE. 

KNOX GELATINE is clear and spark- 
ling. 

A KNOX GELATINE Dessert or Salad 
is attractive and appetizing. 

Ask your grocer for KNOX GELATINE 
—take no other. 

KNOX GELATINE improves soups and 
gravies. 

Send for free sample of KNOX GEL- 
ATINE. 

Send for the KNOX GELATINE recipe 
book. 



KNOX GELATINE 



Willioms & Smith Co. 

MEN'S TAILORS 
and FURNISHERS 

1 lO 1 Farnam Street, Omaha, Neb. 



..INDEX.. 



APPETIZERS 

Anchovy Appetizer 17 

Caviar Canape 17 

Egg Appetizer 17 

Pish Canape 17 

Tomato Baskets 17 

Stuffed Celery 18 

Ox Eyes 18 

Cantaloup Cocktail 18 

Fruit Cocktail, Nos. 1, 2, 3. , 18 

Fruit Juice Cocktail . 18 

Goose Liver Paste No. 1 18 

Goose Liver Paste No. 2 19 

Lobster Cocktail 19 

Oyster Cocktail, Nos. 1, 2, 3, 19 

Oyster Cocktail (with Grapefruit) ... 19 

Oyster Canape 19 

Oyster Cocktail Sauce 20 

Grilled Sardines 20 

Sardellen Appetizer 20 

Sardine Canape 20 

Sardine Cocktail 20 

Sardine Paste 20 

Shrimp Cocktail 20 

Watermelon Cocktail 21 

BEVERAGES, COFFEE, ETC. 

Cherry Bounce 22 

Chocolate 22 

Cocoa Hint 22 

Cocoa, Nos. 1, 2, 3 22 

To Settle Coffee 22 

Coffee 22 

Boiled Coffee 23 

Cereal Coffee or Postum 23 

Percolated Coffee 23 

Drip Coffee 23 

Egg Nog. Nos. 1, 2 23 

Egg Nog de Luxe 23 

Egg Lemonade 24 

Gin Fizz 24 

Glueh Wine 24 

Grape Juice, Nos. 1, 2, 3 24 

Grape Juice, Unfermented, Unsweet- 
ened 24 

Grape Juice, Unfermented, Sweetened 24 

Kimmel 24 

Lemonade 25 

Lemon Brandy 25 

Mint Cup 25 

Mint Freeze 25 

Pasteurized Milk 25 

Glenwood Orangeade 25 

Marshmallow Orangeade 25 

Orangeade 26 

Excellent Punch 26 

Fruit Punch 26 

Strawberry Punch 26 

Raspberry Vinegar, Nos. 1, 2 26 

Rhubarb Sherbert 26 

Tea 27 

Cranberry Wine 27 

Dandelion Wine 27 

Elderberry Wine 27 



BREADSTUFFS 

Braided Bread or Barches 28 

Boston Brown Bread 28 

Bran Bread, Nos. 1, 2 28 

Brown Bread 28 

Colonial Bread 28 

Corn Bread, Nos. 1, 2, 3, 4 29 

Kneadless Bread 29 

Fried Bread 30 

French Toast 30 

French Toast With Preserves ....... 30 

Nut Bread, Nos. 1, 2 30 

Oatmeal Bread No. 1 30 

Oatmeal Bread No. 2 31 

Quick Yeast Bread 31 

Rye Bread 31 

Wheat Bread 31 

White Bread No. 1 31 

White Bread No. 2 32 

Whole Wheat Bread 32 

Baking Powder Biscuit Hints 32 

Baking Powder Biscuits, Nos. 1, 2. . . 32 

Jelly Tea Biscuits 33 

Sandwich Biscuits 33 

Cinnamon Buns 33 

Flannel Cakes 33 

Apple Fritters . 33 

Date Fritters 34 

Peach Fritters 34 

Strawberry Fritters 34 

Bran Muffins 34 

Blueberry Muffins 34 

Cream Muffins 34 

Cereal Muffins With Fruit 35 

Corn Meal Muffins 35 

Fruit Muffins 35 

Rice Muffins , 35 

Raspberry Muffins 35 

Muffins 35 

Sweet Muffins 36 

Bran Gems 36 

Berry Griddle Cakes 36 

Flapjacks 36 

German Pancakes, Nos. 1, 2 36 

Graham Pancakes 36 

Peach Griddle Cakes 37 

Potato Pancake, Nos. 1, 2, 3 37 

Sour Milk Pancakes 37 

Pop-Overs, Nos. 1, 2 37 

Pop-Overs No. 3 38 

Creamed Cornmeal Puffs 38 

Delicate Rolls 38 

Fruit and Nut Rolls 38 

Parker House Rolls No. 1 38 

Parker House Rolls No. 2 39 

Warm Over Rolls 39 

Pennv Rolls 39 

Sweet Waffles 39 

Waffles 39-40 

Raspberry Buns i 40 

Bread Crumbs 40 

COFFEE CAKES 

Coffee Cakes 41 



8 



THE GREATER OMAHA COOK BOOK 



Kuchen, Nos. 1, 2 41 

Picture Cake (Kuchen) 41 

Baking Powder Kuchen 41 

German Coffee Cake, Nos. 1, 2 42 

German Streussel Kuchen 43 

Blitz Kuchen, Nos. 1,2 . 43 

Cinnamon Roll • 43 

LAYEE CAKES 

Best Way to Put Cakes Together 44 

To Make Light Cake 44 

When Making Cake 44 

Cake Hint 44 

Almond Cream Cake 44 

Apple Cake, Nos. 1,2 45 

Blackberry Jam Cake 45 

Black Walnut Cake 45 

Burnt Sugar Cake No. 1 45 

Burnt Sugar Cake No. 2 46 

Chocolate Nugat Cake 46 

Chocolate Cake, Nos. 1,2 46 

One Egg Chocolate Cake 46 

Cream Tart 47 

Cocoanut Cake 47 

Devil's Food Cake, Nos. 1,2,3 47 

Fig Cake 48 

Graham Cracker Cake 48 

Layer Cake 48 

Light Cake 48 

Marshmallow Cake 48 

Good Angel Nut Cake 49 

Meringues, Nos. 1, 2 49 

Orange Shortcake 49 

Orange Cake No. 1 49 

Orange Cake, Nos. 2, 3 50 

Peach Shortcake 50 

Prune Cake 50 

Raspberry Cake 50 

Stuffed Sponge Cake 50 

Strawberry Shortcake, Nos. 1, 2 51 

Yellow Layer Cake 51 

LOAF CAKES 

Almond Cake . 52 

Angel Food . . 52 

Apple Sauce Cake 52 

Blackberry Cake 52 

Brides' Cake 52 

Cheese Cake 53 

Chocolate Cake, Nos. 1, 2 53 

Chocolate Cream Cake 53 

Date Cake, Nos. 1, 2 54 

Devil's Food Cake 54 

Dried ApDle Fruit Cake 54 

Fruit Cake 54 

Ginger Bread 55 

Ginger Cake 55 

Jelly Roll 55 

Lady Baltimore Cake 55 

Loaf Nut Cake 55 

Lemon Cake 56 

Martha Washington Cake 56 

Molasses Cake 56 

Nut Cake 56 

One Egg Cake 56 

Peach Cake 56 

Plain White Cake 56 

Spanish Bun 57 

Spice Cake, Nos 1, 2 57 



Sponge Cake No. 1 57 

Sponge Cake No. 2 58 

Sunshine Cake, Nos. 1, 2 58 

White Fruit Cake 58 

Recipe for Two Cakes 58 

TORTES 

Almond Torte, Nos. 1, 2 59 

Bread Torte 59 

Cherry Torte 59 

Cheese Torte No. 1 59 

Cheese Torte No. 2 . 60 

Cracker Torte 60 

Date Torte No. 1 . 60 

Date Torte No. 2 61 

Date and Nut Torte 61 

Graham Cracker Torte 61 

Hazel Nut Torte 61 

Nut Torte No. 1 61 

Nut Torte No. 2 62 

Orange Torte 62 

Potato Torte 62 

Potato Chocolate Torte 62 

Walnut Torte 62 

Zwibach Torte, Nos. 1, 2 63 

COOKIES, SMALL CAKES AND 
DOUGHNUTS 

Suggestions for Making Cookies 64 

Anise Cakes 64 

Anise Drop Cakes 64 

Anise Cookies 64 

Almond Slices No. 1 64 

Almond Slices No. 2 65 

Almond Cookies 65 

Almond Sticks 65 

Almond Wreaths 65 

Almond Strips 65 

Cookies 65 

Cream Scones 65 

Cookies, Nos. 2, 3 66 

Cookies — Lemon 66 

Brown Cookies, Nos. 1, 2 66 

Butter Cookies, No. 1 66 

Butter Cookies, Nos. 2, 3, 4 67 

California Cookies 67 

Chocolate Macaroons 67 

Chocolate Dips 67 

Date Paddies 68 . 

Egg Cookies, Nos. 1, 2 68 

Fig Eclairs 68 

Frozen Nut Cookies 68 

Fruit Cookies No. 1 68 

Fruit Cookies No. 2 69 

Ginger Snaps 69 

German Chocolate Cookies 69 

Hazel Nut Strips 69 

Hard Tack 69 

Lebkuchen With Pecans 69 

Lebkuchen, Nos. 1, 2, 3 70 

Macaroons 70 

Marguerites 70 

Oatmeal Cookies, Nos. 1, 2 71 

One Egg Cookies 71 

Orange Cookies 71 

Peanut Cookies, Nos. 1, 2 71 

Rocks, No. 1 71 

Rocks No. 2 72 

Sour Milk Cookies 72 



THE GREATER OMAHA COOK BOOK 



9 



Spice Cookies 72 

Drop Doughnuts 72 

Doughnuts 72 

Stuffed Doughnuts 72 

Frying Doughnuts . . . 73 

Vienna Pretzels 73 

Yolk Ring . . .' 73 

Fig Tarts . 73 

Pecan Tarts 73 

Snow Balls 73 

Newport Cakes 73 

Scotch Shortbread 74 

Cocoanut Balls 74 

Graham Tea Cakes 74 

Danish Snowballs 74 

New England Seed Cakes . 74 

CANDIES 

Brown Cream Taffy 75 

Butter Fudge 75 

Brown Sugar Fudge 75 

Caramel Brandy Candy 75 

Chocolate Marshmallow 75 

Christmas Candy 75 

Cocoanut Candy 75 

Cocoanut Creams 76 

Cocoanut Cream Candy 76 

Cocoa Fudge 76 

Corn Taffy 76 

Chocolate Caramels 76 

Chocolate Creams, Nos. 1, 2 76 

Date Fudge 76 

Divinity Candy 77 

Fruit Candy 77 

Fruit Fudge 77 

French Dainty 77 

Fudge Sandwich 77 

Maple Taffy 78 

Marshmallow Fudge 78 

Marshmallow Dainties 78 

New Fudge Recipe 78 

Nougat ' 78 

Nut Caramels 78 

Nut Chocolate Bars 79 

Penoche, Nos. 1, 2 79 

Peanut Candy, Nos. 1, 2 79 

Pop-Corn Balls, Nos. 1, 2 79 

Pralines or Sugared Pecans, No. 1. . . 80 

Pralines No. 2 80 

Syrup for Pop-Corn Balls 80 

Taffy 80 

Toasted Marshmallows 80 

Vanilla Cream 80 

CEREALS 

Method of Cooking Cereals 81 

Time for Cooking Cereals in Double 

Boiler 81 

Corn Meal Mush, Nos. 1, 2 81 

Berry Mush 81 

Fried Mush 81 

Oatmeal With Dates 82 

Strawberries and Cereal 82 

Shredded Wheat Biscuit for Breakfast 82 
Shredded Wheat Biscuit With Straw- 
berries 82 

CHEESE DISHES 

Cheese Balls 83 



Cheese Delight 83 

Cheese Toast 83 

Cheese Crusts 83 

Cheese With Peppers 83 

Fried Cheese Toast 83 

Golden Buck 83 

Hot Crackers and Cheese 83 

Cheese Fondu or Pudding No. 1 84 

Cheese Fondu, Nos. 2, 3 84 

Cheese Puffs 84 

Cheese Ramekins 84 

Welsh Rarebit, Nos. 1, 2 84 

Welsh Rarebit No. 3 85 

Roquefort Creamed Cheese 85 

Cheese Straws 85 

Scalloped Cheese 85 

Cheese Souffle 85 

DRESSINGS OR STUFFINGS 

Apple Stuffing 86 

Bread Dressing for Poultry 86 

Chestnut Dressing 86 

Dry Bread Dressing 86 

Moist Bread Dressing 86 

Oyster Dressing for Poultry 86 

Potato Dressing for Fowl 86 

Rice Dressing 86 

Stuffing for Baked Fish 86 

DUMPLINGS, NOODLES, ETC. 

Cracker Dumplings 87 

Dumplings for Soup, Nos. 1, 2, 3 87 

Egg Barley 87 

Farina Soup Dumplings 87 

Good Dumplings 87 

Meat Dumplings for Soup 87 

Royal Custard for Soup 87 

Marrow Balls for Soup 88 

Noodles 88 

French Potato Dumplings 88 

Thimbles 88 

Yorkshire Pudding 88 

EGG DISHES 

Anchovy Eggs 89 

Apple Omelet 89 

Baked Eggs 89 

Eggs au Gratin 89 

Eggs a la Davenport 89 

Eggs a la Golden Rod 89 

Eggs a la Newburg 89 

Baked Eggs 90 

Hard Boiled Eggs 90 

Eggs With Bread Sauce 90 

Cheese Scrambled Eggs 90 

Crab Apple Eggs 90 

Creamed Eggs on Toast 90 

Egg Croauettes 90 

Curried Eggs and Rice 91 

Curried Eggs 91 

Deviled Eggs 91 

Egg Dish 91 

Eggs In Nests 91 

Eggs of Provence 91 

Eggs on Toast 92 

Eggs Tn Tomatoes 92 

Fried Hard Boiled Eggs 92 

Lyonnaise Eggs 92 

Mexican Eggs 92 



10 



THE GREATER OMAHA COOK BOOK 



Cherry Omelet 92 

Economical Omelet . . . . . 93 

Individual Omelet 93 

Omelet— For Five 93 

Scalloped Eggs 93 

Scrambled Egg Combination 93 

Spanish Omelet 93 

Stuffed Eggs . , 94 

FISH AND SHELL FISH 

Fish Hints 95 

Baked Fish 95 

Baked White Fish 95 

Boiled Fish 95 

Broiled Fish 96 

Clams a La Newburg 96 

Cape Cod Tit Bit 96 

Codfish Souffle 96 

Crab Cakes : . 96 

Filled Fish 96 

Cod Fish Cakes 97 

Finnan Haddie . 97 

Fish Souffle 97 

Baked Halibut Steak 97 

Creamed Halibut 98 

Halibut With Lemon Sauce 98 

Halibut With Lobster Sauce 98 

Halibut With Tomato Sauce 98 

Finan Haddie Delmonico 98 

Planked Fish 98 

Lemon Fish 99 

Fish With Chopped Dressing 99 

Eggs Baked in Salmon Cups 99 

Salmon Loaf 99 

Molded Salmon 99 

Sweet and Sour Salmon 100 

Shad Roe 100 

Sharfe Fish— French 100 

Shrimps and Peas 100 

Pan Boiled Sardines or Smoked 

Halibut 100 

Sardine Jollies 100 

Stuffed Smelts 101 

Baked Red Snapper With Cream and 

Cheese Sauce 101 

Tomato Stewed Fish 1C1 

Tuna Fish Savory for Chafing Dish. . 101 
How to Make a Good Dish From 

Cold Boiled Fish 101 

Broiled Oysters 101 

Creamed Oysters 101 

Fricasseed Oysters 102 

Little Pigs in Blankets 102 

Oyster Omelet 102 

Oyster En Brochette 102 

Oyster Fritters 102 

Oyster Creams 102 

Curried Oysters 103 

Fricasseed Oysters 103 

Oysters and Macaroni, Nos. 1, 2 103 

Oyster and Macaroni Croquettes 103 

Quick Scalloped Oysters 103 

Oysters in Potato Cases 104 

Oyster Pie, Nos. 1, 2 104 

Panned Oysters a la Creole 104 

Spanish Oysters 104 

Shredded Wheat Oysters, Meat or 

Vegetable Patties 104 



Steamed Oysters 105 

Lobster Cutlets, Nos. 1, 2 105 

Fried Lobster 105 

Lobster a la Newburg No. 1 105 

Lobster a la Newburg No. 2 106 

Stuffed Lobster v 106 

FKU1T AND NUT DAINTIES 

Blanched Almonds 107 

Salted Almonds or Pecans 107 

Salted Almonds . . 107 

Stuffed Dates 107 

Cheese Stuffed Figs 107 

Stuffed Figs 107 

Fruit Roll 107 

To Remove Nut Meats Whole 107 

Glaced English Walnuts 108 

New Way With Nuts 108 

Nut Novelty 108 

Candied Nuts 108 

Orange Straws 108 

Stuffed Prunes 108 

Peanut Butter 108 

ICE CREAMS, SHERBETS, ETC. 

Easy Way to Make Ice Cream 109 

Ices and Sherbets 109 

Angel Ice - 109 

Apricot Ice Cream 109 

Apricot Sherbet 109 

Bisque 109 

Cherry Ice Cream 109 

Cherry Parfait 109 

Chocolate Ice Cream 110 

Chocolate Syrup for Ice Cream. 110 

Frozen Pudding, Nos. 1, 2 110 

Frozen Chocolate with Whipped Cream 110 

Frozen Chocolate Pudding 110 

Grape Juice Sherbet Ill 

Grape Juice Bombe Glace Ill 

Grape Fruit Punch Ill 

Golden Mousse Ill 

Ice Cream Ill 

Ice Cream without Freezer Ill 

Hickory Nut Ice Cream 112 

Icebergs 112 

Lemon Ice 112 

Lemon Sherbet, Nos. 1, 2 112 

Lemon Cream Sherbet 112 

Loving Cup 113 

Maple Nut Parfait 113 

Maple Parfait 113 

Maple Mousse, Nos. 1, 2 113 

Hot Maple Nougat 113 

Muskmelon Frappe 114 

Nut Frappe 114 

Orange Frappe 114 

Plum Pudding Glace, Frozen 114 

Pineapple Cream Ice 114 

Orange Sherbet 114 

Cream or Peach Sherbet 115 

Nut Ice Cream 115 

Peach Ice Cream 115 

Patriotic Sherbet 115 

Plum Pudding Ice Cream 115 

Raspberry Ice 116 

Raspberry Ice Cream 116 

Raspberry Mousse 116 

Roman Punch 116 



THE GREATER OMAHA COOK BOOK 



11 



Strawberry Nests 116 

Strawberry Snow 116 

Frozen Strawberry Nectar 117 

Walnut Pudding 117 

ICINGS AND TELLINGS 

Allegretti Frosting 118 

Apple Icing 118 

Butter Icing 118 

Cake Filling 118 

Caramel Icing 118 

Cocoanut Icing, Nos. 1,2 118 

Chocolate Coffee Icing 119 

Chocolate Icing, Nos. 1, 2, 3 119 

Chocolate or White Icing 119 

Chocolate Filling 119 

Fig Filling 119 

Fruit Frosting 120 

Fudge Icing 120 

Lemon Filling, Nos. 1, 2 120 

Nut Icing 120 

Orange Frosting 120 

Plain Icing 120 

Raisin Filling 120 

Strawberry Icing 120 

Tutti Fruitti Frosting 120 

Uncooked Chocolate Icing 121 

Unboiled Chocolate Icing 121 

White Frosting 121 

INVALID DISHES 

Albumenized Milk 122 

Albumenized Water 122 

Albumenized Orange Juice 122 

Blackberry Cordial, Nos. 1, 2 122 

Barley Pudding 122 

Beef Tea 122 

Barley Water, Nos. 1, 2 123 

Baked Milk 123 

Beef Juice 123 

Calves Foot Jelly 123 

Chicken Broth 123 

Cranberry Gruel 123 

Cream Toast 124 

Egg Gruel 124 

Egg Toast 124 

Fruit Whip 124 

Flaxseed Tea, Nos. 1, 2 124 

Hot Egg Nog 124 

Irish Moss Blanc Mange 124 

Important Points for Making Gruels. 125 

General Proportions for Gruels 125 

Barley Gruel 125 

Flour Gruel 125 

Mutton Broth 125 

Meat Juice 125 

Oyster Broth 125 

O-angre Float 126 

Oatmeal Soup 126 

Rennet or Junket 126 

Sago Jelly 126 

SliDperv Flm Tea 126 

Toast Water 126 

Raw Sandwiches 126 

XATZOS OR PASSOYER DISHES 

Grated Apple Matzos Cake 127 

Matzos Cake 127 

Matzos Charlotte 127 



Matzos Crimsels 127 

Fried Matzos 127 

Matzos Kloesse 128 

Matzos Pancakes 128 

Potato Flour Cake 128 

Matzos Pudding 128 

MEATS 

Rules for Roasting Meats 129 

Broiling, Boiling, Frying, etc 129-130 

Beef Brownies 130 

Boiled Beef Miroton 131 

Frizzled Beef 131 

Minced Beef In Tomato Sauce 131 

A Rechufee of Beef 131 

Ragout of Beef 131 

Beef Saute A La Lyonnaise 132 

Spiced Beef 132 

Boiled Dinner 132 

Legless Birds 132 

Brisket With Barley 132 

Brown Hash 132 

Sauer Braten No. 1 133 

Beef a la Mode or Sauer Braten No. 2 133 

Boudines 133 

Chili Con Carne 133 

German Chop Suey 133 

Hungarian Goulasch No. 1 133 

Hungarian Goulasch No. 2 134 

Bacon Hint 134 

Deviled Ham Loaf 134 

Little Turkeys 134 

Broiled Ham 134 

German Lamb Stew with Dumplings. 134 

Baked Cured Ham 135 

Boned Lamb Chops with Mushrooms. 135 

Crown of Lamb 135 

Leg of Lamb with Rice 135 

Fried Liver with Egg Sauce 135 

Liver Rechauffe 135 

Baked Liver 135 

Liver and Bacon 136 

Cold Loaf for Lunch 136 

Filled Milt 136 

Meat Balls In Cabbage 136 

Jell-0 With Foul and Other Meats 136 

German Meat Dish 136 

Monday Meat 137 

Spaghetti and Meet 137 

Swiss Roast 137 

Pot Roast of Beef 137 

Pot Roast 137 

Beefsteak Toast 137 

Baked Steak 137 

Deviled Steak 138 

Spanish Steak 138 

Mushrooms with Beefsteak 138 

Baked Beefsteak with Tomato Sauce. 138 

Flank Steak with Cheese 138 

Creole Steak 138 

Steak with Oysters 139 

Pimento Steak 139 

Spanish Stew 139 

Southern Stew 139 

Creamed Sweetbreads 139 

Sweetbreads and Mushrooms 139 

Roast Sweetbreads and Peas 140 

Pickled Tongue 140 



12 



THE GREATER OMAHA COOK BOOK 



Tongue with Tomato Sauce 140 

Pot Roast Tongue 140 

Braised Tongue 140 

Veal Loaf . 140 

Veal Stew 140 

Veal Goulasch 141 

Italian Veal 141 

Baked Veal 141 

Veal Chicken 141 

Economical Dish 141 

Jellied Veal No. 1 141 

Jellied Veal No. 2 142 

Veal Birds 142 

PICKLING (Spiced), RELISHES AND 
CANNING 

Beef Relish 143 

Catsup 143 

Catsup — Uncooked 143 

Celery Relish 143 

Chili Sauce 143 

Chow Chow 143 

Chutney 144 

Corn Chowder 144 

Corn Relish 144 

Delicious Cucumber Relish 144 

Large Cucumber Pickles 144 

Cantaloupe Sweet Pickle 145 

Spiced Cranberries 145 

Spiced Grapes 145 

Dill Pickles, Nos. 1, 2 145 

Egg and Beet Relish 145 

Mustard Chow Chow . 146 

Mixed Pickles 146 

Spiced Gooseberries 146 

Pepper Hash 146 

Mustard Pickles 146 

Piccalilli 147 

Pickled Cauliflower 147 

Pickled Pears 147 

Peach Pickle 147 

Tobasco Pickles 147 

Sweet-Pickled Peaches 148 

Brandied Peaches 148 

Green Tomato Relish, Nos. 1, 2 148 

Green Tomato Chili Sauce 148 

Uncooked Tomato Relish 148 

Uncooked Relish 148 

Uncooked Ripe Tomato Relish 149 

Spiced Rhubarb 149 

Canned Asparagus 149 

Canned Pineapple 149 

Canned Tomatoes 149 

New Way to Can Tomatoes 150 

Canned Tomato Soup 150 

To Can Corn 150 

PIES 

Pie Crust 151 

Pie Crust 151 

Pie Hint 151 

Puff Paste 151 

Hot Apple Pie 151 

Dried Apple Custard Pie 151 

Butter Scotch Pie 151 

Chocolate Pie 152 

Coconut Pie 152 

Cheese Pie 152 



Excellent Custard for Pies or 

Puddings 152 

Six Varieties of Cream Pie 152 

Custard Pie 153 

Cranberry Pie 153 

Pilling for Lemon Pie No. 1 153 

Lemon Pie No. 2 153 

Lemon Sea Foam Pie * 153 

Mince Dumpling 153 

Mince Pie 154 

Nut Pie 154 

Orange Pie 154 

Orange Cream Pie 154 

Cream Peach Pie 154 

Peach Pan Dowdy or Peach Spider 

Pie 154 

Pineapple Cream Pie 155 

Prune Pie, Nos. 1, 2 155 

Pumpkin or Squash Pie 155 

Pumpkin Pie 155 

Raisin Pie 155 

Rhubarb Pie 156 

Strawberry Pie, Nos. 1, 2. . . '. 156 

Cream of Strawberry Pie 156 

Sweet Potato Pie 156 

Vinegar Pie 156 

Washington Pie 157 

POULTRY 

Way to Select Poultry 158 

How to Prepare Chicken for Cooking. 158 

When Stuffing a Fowl 158 

Cooking Hints 158 

Chicken a la King 158 

Chicken a la Terrapin 158 

Chicken Catalani 159 

Chicken en Casserole, Nos. 1, 2, 159 

Creamed Chicken 159 

Chicken With Cream Gravy 159 

Chicken Comets 160 

Chili Con Carne 160 

Chicken Croquetts 160 

Chicken Dinner 160 

Fried Chicken, No. 1 160 

Fried Chicken No. 2 161 

Huntington Chicken 161 

Chicken Jelly 161- 

Jellied Chicken Pies 161 

Lenox Veal or Chicken 161 

Chicken Loaf 162 

Hot Chicken Mousse 162 

Paprika Chicken 162 

Chicken Pie 162 

Chicken and Oyster Pie 162 

Chicken Pie With Rice 163 

Pressed Chicken, Nos. 1, 2 163 

Pickled Chicken Wings and Necks. . . 163 

Chicken Pudding 163 

Smothered Chicken 163 

Chicken Souffle With Mushroom 

Sauce 164 

Broiled Squabs 164 

Sauabs Stuffed With Corn 164 

Birds Roasted in Their Feathers.... 164 

Broiled Birds 164 

How to Skin a Goose and Put Breasts 

in Fat 164 



THE GREATER OMAHA COOK BOOK 



13 



PRESERVES AND JELLIES 

A Rule for Making Jelly 165 

Apple and Rhubarb Jelly 165 

Bar-Le-Duc Jelly, Nos. 1, 2 165 

Crab Apple Jelly 166 

Grape Conserve 166 

Cherry Preserves 166 

Grape Jelly 166 

Grapefruit Marmalade 166 

Quick Orange Marmalade 167 

Orange Marmalade 167 

Peach Preserves 167 

Peach Conserve 167 

Gingered Pears 167 

Plum Compote 168 

Quince Honey 168 

Rhubarb Jelly 168 

Strawberry and Rhubarb Jelly and 

Butter 168 

Strawberry Preserves, Nos. 1, 2 168 

Yellow Tomato Preserves 168 

Tomato Preserves 168 

Tutti Fruiti 169 

Preserved Watermelon Rind 169 

Preserve Melons for Winter 169 

PUDDINGS AND DESERTS 

Rules for Custards 170 

Pudding Hints 170 

Apple Charlotte, Nos. 1, 2 170 

Angel Charlotte Russe 170 

Apple Cup Custard 171 

Apple Dumplings 171 

Apple Fluff 171 

Frosted Apples, Nos. 1, 2 171 

Apples, Mapled • 172 

Apples in Maple Syrup 172 

Apple Porcupine 172 

Apple Pudding 172 

Apple Strudel 172 

Apple Roll 172 

Apple Snow 173 

Apple Souffle 173 

Scalloped Apples 173 

Stuffed Apples 173 

Apricot Whip 173 

Bread Pudding, Nos. 1, 2 173 

Bread Pudding, No. 3 174 

Blanc Mange Pudding 174 

Suet Bread Pudding 174 

Blueberry Pudding 174 

Individual Charlotte Russe 174 

Charlotte Russe No. 1 174 

Charlotte Russe No. 2 175 

Chocolate Charlotte Russe 175 

Cherry Charlotte 175 

Cabinet Pudding 175 

Caramel Tapioca 175 

Chocolate Gelatine 175 

Dutch Apple Cake 176 

Chocolate Pudding. Nos. 1, 2, 3 176 

Chocolate Bread Pudding 176 

Chocolate Pudding — Steamed 177 

Cocoanut Pudding 177 

Coffee Whip 177 

Cottaere Pudding 177 

Cud Custard — Individual 177 

Cranberry Fluff 177 



Date Pudding 177 

Steamed Date Pudding 177 

Date Souffle 178 

Fig Pudding 178 

Fruit Cream 178 

Fruit Custard 178 

Fruit Pudding 178 

Fruit Farina 178 

Food for the Gods 179 

Gelatine Whip 179 

Glazed Fruit 179 

Graham Pudding, Nos. 1, 2 179 

Ginger Pudding 179 

Hamburg Cream 179 

Ice Box Cake 180 

Ice Box Pudding — Chocolate 180 

Jell-0 With Fruit 180 

The Popular Jell-0 Desert 180 

Kiss Tarte With Blueberries 180 

Lemon Sponge or Snow Pudding . . . 181 
Lemon Jello-0 Whip With Prunes ... 181 

Lemon Pudding 181 

Macaroon Fluff 181 

Macaroon Fruit Gelatine 181 

Macaroon Mousse 182 

Macaroon Pudding 182 

Caramel Mousse 182 

Marshmallow Chocolate Pudding .... 182 

Marshmallow Cream, Nos. 1, 2 182 

Marshmallow Pudding 182 

Meringue — Schaumtorte . . . 182 

Nesselrode Pudding 183 

Nut Creams 183 

Noodle Charlotte 183 

Orange Cream Pudding, Nos. 1, 2 . . . . 183 

Stuffed Oranges 183 

Orange Souffle 184 

"One" Pudding 184 

Baked Peaches 184 

Peach Betty 184 

Peach Grateau 184 

Peach Kisses 184 

Peach Meringue 184 

Peach Pudding 185 

Peach Tapioca 185 

Pears — A New Way 185 

Pineapple Brown Betty 185 

Pineapple Caramel Tapioca 185 

Pineapple Charlotte Russe 185 

Pineapple Pudding, Nos. 1, 2 186 

Pompadour Charlotte 186 

Pineapple Sponge 186 

Prune Float 186 

Prune Whip Pudding 187 

Prune Pudding Nos. 1, 2 187 

Prunes and Rice 187 

Stuffed Prune Pudding 187 

Plum Pudding 187 

English Plum Pudding, Nos. 1, 2 188 

Chocolate Plum Pudding 188 

Queen of Puddings 188 

Rhubarb Roll 189 

Rice Pudding 189 

Rice-Peach Dumplings 189 

Rum Pudding 189 

Raspberry Whip 189 

Steamed Raisin Puffs 189 

Strawberry Charlotte 190 



14 



THE GREATER OMAHA COOK BOOK 



Strawberry Sponge 190 

Strawberry Baked Dumplings 190 

Riced Strawberries 190 

Walnut Cream Dessert 190 

Velvet Cream 190 

Violet Mousse . . . 191 

Wine Pudding 191 

SALADS 

Salad Pointers . . 192 

Salad Wafers 192 

Apple Salad 192 

Stuffed Apple Salad 192 

Almond and Celery Salad 192 

Asparagus Jelly 193 

Beef Salad 193 

Kidney Bean Salad 193 

Cabbage Salad 193 

Cauliflower Salad 193 

Cheese Salad, Nos. 1, 2 193 

Celery Gelatin . . 193 

Cherry Salad 194 

Chestnut Salad 194 

Chicken Mousse 194 

Chicken Salad, Nos. 1, 2 194 

Chiffonade Salad 194 

Collonade Salad 195 

Cold Slaw 195 

Cucumber and Tomato Salad 195 

Crab Meat Salad . . 195 

Cucumber and Shrimp Salad 195 

Egg Salad 195 

Egg and Creese Salad 195 

Egg and Tomato Salad 195 

Egg and Tomato Salad a la Brighton . 196 

Egg and Beet Salad 196 

Fruit Salad, Nos. 1, 2, 3 196 

Fish Salad 196 

Green Pepper Salad 197 

German Salad 197 

Grape Fruit Salad 197 

Halibut Salad 197 

Herring Salad 197 

La Suisse Salad No. 1 197 

La Suisse Salad No. 2 198 

Lettuice Salad, Nos. 1,2 198 

Marshmallow Salad 198 

Nut Salad 198 

Nut and Fruit Salad 198 

Orange and Mint Salad 198 

One, Two Salad 198 

Oyster Salad 199 

Peach Salad 199 

Pea Salad 199 

Perfection Salad 199 

Pepper and Grape Fruit Salad 199 

Pineapple Salad, Nos. 1, 2 200 

Prune Salad 200 

Potato Salad, Nos. 1, 2, 3 200 

Sardine and Egg Salad 200 

Scotch Salad 200 

Spinach Salad, Nos. 1, 2 201 

Sweet Bread and Mushroom Salad . . 201 

Spanish Pepper Salad 201 

Strawberry Salad 201 

Summer Salad 201 

Tomato and Banana Salad 201 

Tomato and Cheese Salad 201 



Tomato Jelly Salad, Nos. 1, 2, 3 202 

Tomato Salad 202 

Tomato Surprise 202 

Yellow Tomatoes 203 

Tuti Fruiti Salad 203 

Jellied Vegetables 203 

Veal Salad 203 

Water Cress Salad, Nos. 1, 2 203 

SALAD DRESSINGS 

Boiled Salad Dressing 204 

Cabbage Dressing 204 

Cabbage or Potato Dressing 204 

Cream Salad Dressing 204 

English Salad Dressing 204 

French Dressing, No. 1 204 

French Dressing No. 2 205 

French Mayonnaise 205 

Fruit Salad Dressing 205 

Golden Dressing 205 

Mayonnaise, Nos. 1, 2 205 

Mayonnaise, Nos. 3, 4, 5, 6, 7 206 

Lemon Mayonnaise 206 

Oil Mayonnaise Dressing 207 

Piquante Mayonnaise 207 

Roquefort Cheese Dressing, Nos. 1, 2. 207 

Russian Salad Dressing 207 

Salad Dressing 207 

Sauce Tartare 207 

Sour Cream Dressing 207 

Thousand Island Dressing, Nos. 1, 2. . 208 

Vinegarette a la Asparagus 208 

Vinegarette Sauce 208 

SANDWICHES 

Bacon Sandwiches 209 

Carrot Sandwiches 209 

Caivare Sandwiches 209 

Cheese and Anchovy Sandwiches 209 

Cheese and Radish Sandwiches 209 

Cheese and Pepper Sandwiches 209 

Chicken Sandwiches, Nos. 1, 2 209 

Cucumber Sandwiches 209 

Dainty Ribbon Sandwiches 210 

Deviled Ham Sandwiches 210 

Dream Sandwiches 210 

Dutch Sandwiches 210 

Egg Sandwiches 210 

Filling for Sandwiches 210 

French Sandwiches 210 

Ham Sandwiches 210 

Ham and Dill Sandwiches 211 

Meat Sandwiches 211 

Mushroom Sandwiches 211 

Nasturtium Sandwiches 211 

Onion Sandwiches 211 

Olive Sandwiches, Nos. 1, 2 211 

Olive and Nut Sandwiches 211 

Peanut Sandwiches, Nos. 1, 2 211 

Pepper Sandwiches 212 

Pimento Sandwiches 212 

Raisin Brown Bread Sandwiches .... 212 

Roe Sandwiches 212 

Roquefort Cheese and Egg Sand- 
wiches 212 

Roquefort Cheese Sandwiches 212 

Russian Sandwiches 212 

Salmon and Cucumber Pickle Sand- 
wiches 212 



THE GREATER OMAHA COOK BOOK 



15 



Salmon Sandwiches, Nos. 1, 2 212 

Sandwich Paste 213 

Sandwich Fillings 213 

Sardine Sandwiches 213 

Sweet Sandwiches 213 

Toasted Cheese Sandwiches 213 

Tri-Colored Sandwiches 213 

Toasted Cream Cheese Sandwiches.. 213 

"Walnut Sandwiches 213 

SAUCES— Fish, Meat and Vegetable 

Sauces of Many Kinds 214 

Apple Sauce 214 

Brown Sauce 214 

Butter Sauce 214 

Chutney Sauce, Nos. 1, 2 215 

White Sauce or Cream Sauce 215 

Egg Sauce No. 1 215 

Cucumber Sauce 215 

Cranberry Sauce . * 215 

Drawn Butter Sauce 215 

Egg Sauce No. 2 215 

Fish Sauce 216 

Giblet Gravy 216 

Sauce Hollandaise, Nos. 1, 2 216 

Horseradish Sauce, Nos. 1, 2 216 

Maitre d'Hotel Sauce 216 

Jellied Mayonnaise For Fish . 217 

Jelly Sauce for Game 217 

Mint Sauce, Nos. 1, 2 217 

Newberg Sauce 217 

Oyster Sauce 217 

Spanish Tomato Sauce 217 

Tomato Sauce for Boiled Beef 218 

Tartar Sauce 218 

Tomato Sauce, Nos. 1, 2 218 

PUDDIXG SAUCES 

Brandy Sauce, Nos. 1, 2 219 

Caramel Brandy Sauce 219 

Caramel Sauce 219 

Custard Sauce 219 

Hard Sauce, Nos. 1, 2 219 

Whipped Cream Sauce 219 

Lemon Cream for Pudding 219 

Lemon Sauce, Nos. 1, 2 220 

Pineapple Sauce 220 

Sherry Sauce 220 

Strawberry Butter 220 

Strawberry Sauce Cold 220 

Wine Sauce, Nos. 1, 2 220 

SOUPS 

Cream of Asparagus Soup 221 

Asparagus Bouillon 221 

Bean and Tomato Soup 221 

Cream of Beef Soup 221 

Puree of Cauliflower 221 

Cream of Celery Soup 221 

Cream of Cheese Soup 221 

Cream Chicken Soup 222 

Chicken Cream Soup 222 

Chicken Bouillon 222 

Cold Soup Thickened with Gelatine. . 222 
Same Rule Applies to all Cream 

Vegetable Soups 223 

Fruit Bouillon 223 

Soup a la Garden 223 

Gumbo 223 



Mushroom Soup 223 

Cream of Mushroom Soup 223 

Oyster Stew, Nos. 1, 2 224 

Bohemian Pea Soup 224 

Potato Soup 224 

Potato Whisk Soup 224 

Cream of Rice Soup 224 

Rice Tomato Soup 224 

Soup 225 

Cream of Tomato Soup, Nos. 1, 2 .... 225 

Tomato Soup 225 

Yellow Tomato Boullion 225 

Vegetable Soup No. 1 '225 

Vegetable Soup No. 2 226 

White Mountain Soup 226 

VEGETABLES 

Cooking Vegetables 227 

Asparagus 227 

Asparagus on Toast 227 

Asparagus With Sauce Hollandaise.. 227 

Asparagus With Orange Sauce 228 

Artichokes 228 

Beans and Potatoes 228 

Lima Beans 228 

Spiced Beans 228 

String Beans 228 

Sweet and Sour Beans 228 

Baked Beets 229 

New Cabbage 229 

Virginia Cabbage 229 

Cabbage au Gratin 229 

Ladies Cabbage 229 

Hot Slaw 230 

Sweet and Sour Red Cabbage , 230 

Carrots and Peas 230 

Cauliflower au Gratin 230 

Mock Cauliflower 230 

Cauliflower With Tomato Sauce 230 

Cauliflower, White Sauce 230 

SuDreme of Celery 230 

Creamed Celery 231 

Chestnuts and Prunes, Nos. 1, 2 231 

Green Corn 231 

Scalloped Corn 231 

Corn Fritters 231 

Fried Corn . 232 

Green Corn Balls 232 

Corn Fritters 232 

Corn Pudding 232 

Baked Egg Plant 232 

Egg Plant 232 

Stuffed Egg Plant 232 

Kohlrabi 232 

Macaroni With Cheese and Tomato . . 232 

Macaroni With Cheese On Toast 233 

Mushrooms and Bacon 233 

Oysters on Mushrooms 233 

Mushrooms on Toast 233 

Apropos of Mushrooms 233 

Stewed Mushrooms 234 

Mushrooms and Tomatoes 234 

Mushroom Patties 234 

Parsnips 234 

Baked Peppers 234 

Green Peppers Stuffed Witb Cauli- 
flower 234 

Green Peppers, Tomato Rice 234 

Potato Croquettes 235 



16 



THE GREATER OMAHA COOK BOOK 



Potato au Gratin 235 

Baked Potatoes 235 

Baked Potatoes With Eggs 235 

Potato Drops 235 

Potatoes With Cheese Sauce 235 

Potato Dumplings 235 

Cheese Potatoes 236 

Sweet Potato Croquettes 236 

French Fried Potatoes 236 

Candied Sweet Potatoes, Nos. 1, 2... 236 

Dutch Potatoes 236 

Southern Sweet Potatoes 236 

Glazed Sweet Potatoes 236 

Stuffed Sweet Potatoes 237 

Sweet Potato Pineapple 237 

Potatoes Roasted With Meat 237 

Croquettes . 237 

Georgiannas 237 

Brown Sweet Potatoes 237 

Lyonnaise Potatoes 237 

Potato Pudding 237 

Sweet Potato Puff 237 

Potato Shalet 238 

Scalloped Potatoes 238 

Saratoga Fried Potatoes 238 

Saratoga Chips 238 

Rice With Green Peppers 238 

Souffle of Rice 238 

How to Boil Rice 238 

Rice Casserole 239 

SDanish Rice 239 

Rice and Cheese 239 



Rice Tomatoes 239 

Rissoto Creole 239 

Spaghetti 240 

Sparaghetti and Tomatoes 240 

Spaghetti— Italian 240 

Spinach 240 

Italian Spinach Pie 240 

Brussels Sprouts 240 

Baked Squash 241 

Fried Squash 241 

Succotash 241 

To Peel Tomatoes 241 

Baked Tomatoes 241 

Baked Tomatoes With Peppers 241 

Tomato Croquettes 241 

Scalloped Tomatoes 241 

Tomato Rice 242 

Stewed Tomatoes and Corn 242 

Tomato and Corn 242 

Peppers Stuffed With Corn 242 

Fried Tomatoes 242 

Fried Tomatoes on Toast 242 

Stewed Tomatoes 242 

Stewed Tomatoes With Cheese 242 

Stuffed Tomatoes, No. 1 242 

Stuffed Tomatoes No. 2 243 

Turnips 243 

WEIGHTS AND MEASURES 

Weights 244 

What is "One Cup?" 244 

Helpful Suggestions 245 to 249 



Appetizers 

ANCHOVY APPETIZER 

Bread (toasted) Butter 
Anchovies Mayonnaise 
Hard boiled eggs Parsley 
Butter oblong pieces of toast and then spread with a thin layer of mayon- 
naise. Place three slices of anchovies lengthwise on toast. The three sections 
thus formed, fill with finely minced hard boiled eggs. Garnish with parsley. 

* # # # * 

CANAPE OF CAVIAR 

Toast squares of bread very lightly, butter, and spread in the middle with 
caviar. 

A slice of a stuffed olive is laid at each corner of the bread and the 
caviar is decorated with a lily blossom made of a hard boiled egg, the white of 
which is cut in lengthwise strips and arranged around a center of the yolk 
mixed with mayonnaise. 

* * # # * 

EGG APPETIZER 

Halve hard boiled eggs lengthwise, spread with caviar, squeeze lemon juice 
over same ; serve on lettuce with couple ripe olives on plate. 

* # # * # 

CAVIAR CANAPE 

Take bread about half an inch thick, cut with doughnut cutter, brown in 
deep hot fat. Cut hard boiled eggs in half, crosswise ; remove the yolks, fill 
with caviar and place in center of bread. Garnish with lemon and finely cut 
onion. Serve on lettuce leaf. 

3£ %i # # # 

FISH CANAPE 

A simple fish canape is arranged with sardines and eggs. As many eggs 
are boiled as there are to be canapes. When quite hard and cold the eggs are 
shelled and the whites and yolkes chopped separately. On a thin slice of 
bread, slightly toasted, strips of sardines are placed diagonally from the 
center to the corners, and the spaces between are filled with the chopped egg, 
alternating the yellow and the white. French dressing is sprinkled over the 
combination and a little pile of mayonnaise is heaped in the middle. Serve 
canapes cold. 

* # # * * 

CAVIAR CANAPE 

Another variation of the caviar canape, so much in demand, combines 
caviar and tomatoes. Rounds of fresh bread are toasted lightly on one side. 
The toasted side is buttered and spread with caviar and over this is laid a thin 
slice of tomato decorated in the middle with a small spoonful of mayonnaise 
and four slices of stuffed olives. With this may be served celery stalks with 
the hollows filled with' Roquefort cheese moistened to a paste with French 
dressing. 

* * * # # 

TOMATO BASKETS 

Take medium sized tomatoes; cut into shape of basket, remove pulp, fill with 
caviar, flavored with lemon. Put tomatoes on toast or lettuce leaf. 



18 



THE GREATER OMAHA COOK BOOK 



STUFFED CELERY 

Reduce Waukesha or cream chease to a paste by adding a little cream, 
and season highly with Worcestershire sauce, salt, onion juice and red pepper. 
Take celery stalks cut in finger lengths, fill hollows of same with cheese, 
springle with paprika and decorate with blanched almonds. Can be served 
with salad, or as an appetizer. 

* # # * # 
OX EYES 

Butter hot toasted bread, cut into rounds, place a layer of cottage cheese 
on top, adding cream to it so it will be moist. Press a small cooked beet in 
center of each. 

^ ^ # # # . ' 

CANTALOUP COCKTAIL 

Halve cantaloup and remouve seeds. Cut out in small balls with potato 
scoop, sprinkle with sugar and sherry, and serve ice cold in glasses. Water- 
melon scooped out the same Avay and added, makes a delicious combination. 

^ ^ •¥? 

FRUIT COCKTAIL No. 1 

Peel and dice pineapple, oranges, pears, grapes or any fruits in season; 
sprinkle with sugar and lemon juice and let stand until very cold. Just before 
serving add sherry wine to taste, and decorate with candied or Maraschino 
cherries. Serve in cocktail glasses. 

#..#'# * * 

FRUIT COCKTAIL No. 2 

This is a delightful appetizer to be served at luncheon. To a cup of 
mashed strawberries add a slice of pineapple, a tablespoonful of orange juice, 
half a cup of sugar, a sprig of mint, and plenty of cracked ice. Serve in 
sherbet glasses. 

3fe ^ ^ ^? 

FRUIT COCKTAIL No. 3 

Prepare a fresh pineapple and cut into small pieces, cover with six table- 
spoonfuls of sugar, let stand while you extract the juice of six oranges. When 
ready to serve put a little cracked ice in cocktail glasses, then some of the 
pineapple and its juice, three tablespoonfuls of the orange juice, allow to 
stand several minutes, then put two Maraschino cherries on top, and over all 
pour a little of the orange juice. 

$f ^ ^ ^ 

FRUIT JUICE COCKTAIL 

Grapefruit juice from 2 grapefruits Sherry, one pint 
Pineapple juice from one can Maraschino cordial one-half pint 

Mix well, serve very cold in cocktail glasses. An olive or a Maraschino 
cherry can be dropped in each glass. This will serve fifteen or twenty. 

GOOSE LIVER PASTE No. 1 

Three large white onions Goose Liver 

Three hard boiled eggs 

Chop onions and then add eggs chopped quite fine, to this add goose 
liver which has been previously boiled, allow to cool, and mash until smooth. 

When all is of the correct consistency put together with about 2 tablespoons 
of rendered goose fat, season with salt and paprika, and mix all well and 
arrange in a dish garnished with slices of hard boiled eggs. 

Put in a cool place until ready to serve. Can be served with rye bread. 



THE GREATER OMAHA COOK BOOK 



19 



GOOSE LIVER PASTE No. 2 

Take poultry liver and brown in goose fat or butter until done. Season to 
taste, and add chopped or grated onion. Add chopped hard boiled eggs and 
melted goose fat to the well chopped livers. Serve on toast garnished. 

^ ^ ^ 

LOBSTER COCKTAIL 

Cut meat of boiled lobster into good sized pieces and serve in a sauce 
made of a tablespoonful each of Worcestershire sauce, tomato catsup and 
lemon juice, flavored lightly with cayenne pepper, a drop or two of tobasco, 
salt and a teaspoonful of fresh grated horseradish. Mix the lobster in this 
sauce and let stand on the ice until well chilled. Serve in glasses like oyster 
cocktail. 

* # # % 

OYSTER COCKTAIL 

"Wash, pick over and drain oysters. Pour over them a feAV tablespoons of 
lemon juice or vinegar — just enough so they will absorb it, and give an acid 
flavor — let stand in a cold place for several hours, turning occasionally. Mix 
a dressing in the proportion of two tablespoons of lemon juice or vinegar to 
three of tomato catsup, one of Worcestershire, a half level teaspoon of salt and 
a sprinkle of white pepper, also a little red pepper, a few drops of tabasco sauce ; 
a bit of horseradish may be added if desired. This dressing should be well 
mixed and about a tablespoon added to each serving of oysters just before 
serving. Serve in cocktail glasses which may be surrounded with ice. 

# # * # # 

OYSTER COCKTAIL 

Have the oysters cold, and just before sending to the table, cover with 
a dressing made in the following way : 

One tablespoon of tomato catsup, the same quantity of lemon juice, 5 
drops of tobasco sauce, Yo teaspoon of Worcestershire sauce, salt to taste. 

This quantity will make dressing for 3 cocktails. If you do not like it so 
spicy, add less of the sauces. 

OYSTER COCKTAIL 

For sixty oysters mix together two tablespoonfuls each of tomato catsup 
and vinegar, six tablespoonfuls of lemon juice, one teaspoonful each of finely 
grated horseradish and salt, half a teaspoonful of tabasco sauce, and two 
teaspoonfuls of a piquant sauce ; serve in little cups made of lemons or oranges. 
Allow five or six oysters for each person. 

OYSTER CANAPE 

Cut ten large oysters in pieces, rejecting the hard muscle. Add to 
them one tablespoon each of capers and cucumber pickles, chopped; tAvo 
tablespoons horseradish, and season to taste. Spread this over cold toasted 
bread, cover with a dressing made of one-fourth cup of mayonnaise and two 
tablespoons Worcestershire sauce. 

OYSTER COCKTAIL 

Served with Grapefruit 

Cut grape fruit in half, loosen sides, remove core and fill center with 
oysters and cover them with cocktail sauce. 



20 



THE GREATER OMAHA COOK BOOK 



OYSTER COCKTAIL SAUCE 

One cup tomato catsup, one-half teaspoon onion juice, one-quarter tea- 
spoon horseradish, one teaspoon lemon juice, and three drops tabasco. Mix 
well and keep on ice several hours before using. Oysters are daintiest served 
on the half shell with the. sauce, served in cups or in cocktail glasses. 

***** 

OYSTER COCKTAIL SAUCE 

Into one tablespoonful of tomato catsup stir the following : One-half 
tablespoonful each horseradish, Worcestershire sauce, mustard, vinegar; one 
tablespoonful of lemon juice, quarter teaspoonful tabasco sauce or red pepper, 
and salt. Serve cold. 

* * * # * 

GRILLED SARDINES 

Drain the sardines free from oil and remove the skins. Heat a tablespoon- 
ful of butter in the chafing dish, lay in the sardines, heat thoroughly and serve 
on toast or crackers. 

***** 1 

SARDELLEN APPETIZER 

Six pieces bread Twelve sardellen 

Six slices tomato Mayonnaise. 

Three hard boiled eggs 
Cut bread round and toast. Place on it a slice of tomato covered with 
sardellens which have been washed and boned. Place on this one-half egg 
and cover with Mayonnaise. 

***** ... 

SARDINE CANAPES 

Prepare circles or oblong pieces of toast. Pound the contents of a box of 
sardines to a paste. Spread this over bread, and arrange on top chopped 
hard boiled eggs and pickle or chopped olives and pimentoes. 

-X* ^ */? 

SARDINE COCKTAIL 

One of the new ways with sardines suggests a pleasant substitute for the 
usual oysters on the half shell at a formal dinner. The sauce is prepared as for 
an oyster or clam cocktail and half lemon skins are filled with it. The oyster 
plates are filled as usual with shaved ice. In the center of each ice bed place 
the lemon skin containing the sauce, and all around the outer edge lay the 
sardines, to form a ring. The little fish must be carefully skinned. They are 
dipped in the sauce before eating. 

* # # # * 

SARDINE PASTE FOR SANDWICHES OR APPETIZERS 

Make a paste of one pound of American cheese grated, one tablespoon 
butter one-half tablespoon flour, three-fourths cup milk, a little mustard and 
salt. Mix this with a 25c can of oil sardines, which have been boned, mashed 
and mixed with a little lemon juice. Serve on a slice of tomato on toasted 
bread. 

* * * . * * 

SHRIMP COCKTAIL 

Prepare a cocktail mixture by allowing for each glass one teaspoonful 
each of tarragon vinegar and tomato catsup ; two drops of tabasco sauce, 
one-half teaspoonful of a piquant table sauce, on teaspoonful of grated horse- 



THE GREATER OMAHA COOK BOOK 21 

radish and one tablespoonful of light sour wine, or diluted lemon juice. If 
canned shrimps are used rinse them in ice water and pat dry in a napkin. 
Serve very cold. 

WATERMELON COCKTAIL 

Cut the inside of a watermelon into inch cubes, and remove the seeds. 
Pour over them sherry dressing made from one-half cup sugar, one-half cup 
sherry wine, two tablespoons sloe-gin and a few grains salt. Let stand until 
sugar has dissolved. Chill thoroughly and serve in glasses with sprig of mint. 



Beverages, Coffee, Etc. 



CHERRY BOUNCE 

Put one cnp tart late cherries in quart bottle, add one cup granulated 
sugar, and pour over one pint brandy. Cork and let stand for a while before 
using. A few pieces of stick cinnamon may be added. Will keep indefinitely. 

CHOCOLATE 

One-fourth ounce chocolate One cup hot milk 

One-half tablespoon sugar 

Melt the chocolate, add the sugar and the milk gradually. Bring to the 
boiling point and beat well then serve. 

# * * # # 
COCOA HINT 

When serving cocoa or chocolate drop a marshmallow into each cup before 
pouring in the beverage. They ivill come to the top soft and creamy and are 
a fine substitute for whipped cream. 

COCOA No. 1 

To each cup milk take one scant teaspoon cocoa ; when milk is warm 
use a little of it to dissolve the cocoa. Pour this into the hot milk, let come to a 
good boil, sweeten to taste and serve. 

# * # * % 

COCOA No. 2 

One-half tablespoon cocoa One-fourth cup water 

One teaspoon sugar Three-fourths cup milk 

Mix the cocoa and sugar, add the cold water, and boil directly over the 
fire for five minutes. Then stir into the hot milk and cook five minutes over 
hot water. 

# * # * * 
COCOA No. 3 

One cup milk Two teaspoons cocoa 

One cup boiling water Two scant teaspoons sugar 

Scald the milk. Put the cocoa, sugar and boiling water in a sauce pan.. 
Boil one minute, then add it to the scalded milk. All milk can be used instead 
of water. 

TO SETTLE COFFEE 

An economical and satisfactory way to settle coffee is as follows : Beat one 
egg well with an egg beater, pour over one pound of freshly ground coffee 
and mix thoroughly, and no trace of dampness then remains. The coffee may 
then be put away as usual, and when used will be found clear as amber. 

COFFEE — One way to make it. 

The greatest secret of successful coffee is the thorough washing of the 
pot every time it is used as there is a bitter oil or residuum which fills every 
available seam in the pot, and, one day old, spoils the best efforts at coffee 



THE GREATER OMAHA COOK BOOK 



23 



making. The best guides make their coffee in a clean tin pail, commencing it 
in cold water and shoving it forward to a boil about the time the rest of the 
meal is ready to serve, taking care not to let the aroma boil away. When 
ready to serve dash cup of cold water in it to settle the grounds. The pro- 
portions of coffee to use is a tablespoonful for each person and then an extra 
tablespoonful. 

BOILED COFFEE — For One Cup 

One heaping tablespoon coffee, one tablespoon cold water, one teaspoon 
white of egg, small pieces of egg shell, two-thirds cup of boiling water. Mix 
thoroughly coffee with cold water, white of egg and shell. Add the boiling water 
Boil five minutes. Turn light low, add teaspoon of cold water and allow to 
settle. Pour out small quantity to see if clear return to pot and serve hot. 

* # # # # 

CEREAL COFFEE OR POSTUM 

Three tablespoons cereal coffee One cup boiling water 

One tablespoon cold water 

Mix the coffee with cold water, add the boiling water; boil 20 minutes 
settle five minutes and serve hot. 

# * # 

PERCOLATED COFFEE 

To each cup cold water allow 1 heaping tablespoon finely ground coffee. 
After water begins to boil allow it to percolate for 15 or 20 minutes. 

DRIP COFFEE— For One Cup 

One and one-half cups boiling water One heaping teaspoon pulverized coffee 
One heaping teaspoon pulverized coffee extra for pot. 
Place coffee in a bag suspended in coffee pot and pour over it the boiling 
water, cover, let drip ; keep pot hot over low fire, while coffee is dripping. Pour 
out the coffee, after it has dripped, into another pan and put over the powdered 
grounds again and let drip. Do not let coffee boil while in pot when dripping. 
This can be repeated two or three times, if stronger coffee is desired, or more 
coffee per cup can be used. 

EGG NOG No. 1 

Beat the yolk of an egg with a teaspoon of granulated sugar add a glass 
of milk, one tablespoon of brandy, put the beaten white on top and add a little 
nutmeg if desired. 

EGG NOG No. 2 

For egg nog use only the stiff beaten white for a change; it is nourishing 
and delicious. Flavor with sherry, brandy, vanilla, or nutmeg. 

EGG NOG DE LUXE 

Beat the yolk of an egg until light and creamy, add a teaspoonful of sugar 
and beat again, adding slowly a tablespoonful of red grape juice or pineapple 
or lemon juice. Add a half cup of whipped cream and fold in the white of the 
egg stiffly beaten, with a pinch of salt. Serve with wafers. Red grape juice 
beaten in gives a pretty pink color. The purple gives a muddy color. 



24 THE GREATER OMAHA COOK BOOK 

EGG LEMONADE— Enough for Six 

Beat yolks of 3 eggs well, add one-half cup of sugar, cream thoroughly, add 
juice of 2 lemons. Put this in pitcher and add enough water to fill the pitcher. 

* # # # * 

GIN FIZZ 

Two jiggers gin One-half lemon (juice) 

One-half jigger grenadine syrup White of an egg 

One orange (juice) Cracked ice 

Shake well, in shaker, strain and serve in cocktail glasses. 

^? 4f ^ ^ 

GLUEH WINE 

One quart red wine One cup sugar 

Two cups water Few sticks cinnamon 

Let boil a few minutes and serve hot. 



GRAPE JUICE No. 1 

To make it just like that you buy in the drug store, pick the grapes from 
the stems, wash them, and put in a granite kettle (tin discolors it) . Heat until 
juice flows, then strain through a heavy cloth. Add as much water as there is 
juice, and to every quart of this a cup of sugar. Bring to boil and bottle. 

GRAPE JUICE No. 2 

Remove ripe grapes from stem and boil with a little water until the skins 
of the grapes burst. Put in a sack and let drain over night. Take four cups of 
juice to one cup of sugar, let boil for 5 minutes, put in bottles and seal while 
hot. Leave neck of bottles clear. 

GRAPE JUICE No. 3 

Put the grapes on (with the stems) with enough water to cover and let 
them boil until tender, then put this into a bag to drip. Next put the strained 
juice on to boil, with one cup of sugar to a gallon of juice, add more sugar if 
desired. Let boil about twenty minutes and seal while hot. Do not get the 
bottles full. 

* * # * * 

UNFERMENTED GRAPE JUICE— Unsweetened 

Stem nine quarts of grapes, put them in a porcelain lined kettle, add three 
quarts of water, and bring slowly to a boil. Boil up hard once, then remove 
from fire and strain. Return the juice to the fire, boil up once more and pour 
it scalding hot into bottles set in a pan of scalding hot water. Fill the bottles, 
cork and seal by dipping in melted wax or paraffin. 

^ ^ ^ ^ ^ 

UNFERMENTED GRAPE JUICE— Sweetened 

Have perfectly ripe grapes, and heat to the boiling point in a porcelain 
lined kettle. Take from the fire, and strain. Return to the fire, adding half 
as much sugar as juice. Let boil up once, and pour into bottles prepared as 
above. Seal at once. This makes a strong, sweet juice. 

# # * # * 
KIMMEL 

Three pounds granulated sugar, 9 cups water. Let boil till sugar is melted. 



THE GREATER OMAHA COOK BOOK 



Then let cool. Add a wine bottle of alcohol and 40 drops Kimmel oil. Let 
stand in crook for two weeks. Then bottle. 

LEMONADE 

One lemon . Four tablespoons sugar 

Two cups water 

Extract juice of lemon with lemon squeezer, add sugar, chopped ice and 
water. The rind of lemon may be grated and added to liquid, as it improves 
the taste. A sprig of mint put in each glass adds to the daintiness of the 
serving. 

* # # # # 

LEMON BRANDY 

One lemon (juice) One teaspoon brandy 

One teaspoon sugar 

Add mint if desired and fill wine glass with shaved ice. 



MINT CUP 

Extract the juice from five lemons, using a lemon squeezer. Add the 
leaves from three-fourths of a bunch of fresh mint, one and one-half cupfuls 
of sugar, and one-half cupful of water. Cover and let stand thirty minutes. 
Just before serving pour into a pitcher over a large piece of ice and add three 
bottles of chilled ginger ale. Put a small bunch of mint leaves in the top for 
a garnish. 

* * * * * ' 
MINT FREEZE 

Juice one-half lemon Cracked ice 

One and one-half oz. raspberry syrup Shake well 
Mint leaves 

Add carbonated water. Top off with slice of orange and cherry. 

***** 

PASTEURIZED MILK 

Fill sterile bottles or jars nearly full of milk, cork them with baked cotton, 
place on rings in a deep pan and fill with cold water so that the water may 
be as high outside the jars as the milk is inside. Place the pan over the fire 
and heat until small bubbles appear around the top of the milk (about 155 
degrees Fahr.). Remove to the back of the fire and allow the bottles to stand 
15 minutes, then reduce the temperature as quickly as possible and when milk 
is cold remove the bottles from water and keep in a cold place. 

* * * * * 

GLENWOOD ORANGEADE 

Two cups orange juice Two quarts water 

One cup lemon juice Large piece of ice 

One small cup sugar 

* * * * * 

MARSHMALLOW ORANGEADE 

To one cupful of water add the juice of three large oranges and the 
grated peel of half a one, tAvo tablespoonfuls of confectioner's sugar and a 
teaspoonful of orange extract. To serve put four tablespoonfuls in each glass, 
fill with ice water and add two marshmallows cut in quarters. 



26 THE GREATER OMAHA COOK BOOK 

ORANGEADE 

One whole egg, put in glass, add 1 teaspoon sugar, juice of one-half 
lemon and one-half orange ; shake well. Shave ice, fill glass with same. 

* * * * * 

EXCELLENT PUNCH 

Two dozen good oranges, three dozen good lemons, two boxes of cocktail 
pineapple, one bottle of bran died cherries, 3 pounds of granulated sugar, 
one pint bottle of claret wine, two gallons of water. Squeeze lemons and 
oranges and strain so there are no seeds or sediment in juice. Put in the 
pineapple and brandied cherries just as they come. Make a syrup of the 
sugar and pour over the juice after the water is in. Stir thoroughly and put 
on ice in stone jar for one-half day, not putting any ice in the punch until just 
before serving. 

* # * * * 
FRUIT PUNCH 

Peel three oranges and cut each lobe into three parts; cut six slices of 
peeled pineapple into small dice; cap a cup of strawberries; slice one or two 
bananas if the flavor is liked. Mix the fruit, adding to it a half cup of Mar- 
schino cherries. Make a strong and over-sweetened lemonade, pour this upon 
a lump of ice in a punch bowl, add the fruit and a quart of claret. "When very 
cold serve. 

* * * * * 

STRAWBERRY PUNCH 

Mash two quarts of strawberries to a pulp. Pour over them three quarts 
of water and the juice of two lemons, sweeten to taste. Stand in a cool place 
for four hours. Stir until the sugar is dissolved. Strain again and set in a cool 
place until wanted. Serve in tumblers of crushed ice. 

* * * # * 

RASPBERRY VINEGAR No. 1 

Six quarts raspberries Six pounds sugar 

One pint white vinegar 

Wash berries, put in stone jar and mash. Then add vinegar and let 
stand for 24 hours. Put in cheese cloth bag and squeeze. Add sugar and 
boil for 30 minutes. Let cool and put in bottles and seal. 

V ***** 

RASPBERRY VINEGAR No. 2 

In an aluminum or unchipped granite kettle heat nine pints of red rasp- 
berries, then add one quart of water, four ounces tartaric acid and let stand 
24 hours. After that put in bag and let drip 24 hours into stone crock and 
squeeze bag lightly three or four times. Then add nine pounds granulated 
sugar to juice; with wooden spoon stir a little each day for nine days. Bottle 
in airtight bottles. 

***.** 

RHUBARB SHERBERT 

Boil in three pints of water six or eight green stalks of rhubarb, four 
ounces of raisins and figs. When the water has boiled one-half hour strain 
and mix it with one teaspoonful of rose water and juices of one orange and 
one lemon. Sweeten to taste. Drink cold. 



THE GREATER OMAHA COOK BOOK 27 

TEA 

One-half teaspoon Ceylon or 1 teaspoon Oolong tea, One cup boiling water ; 
heat a cup or small teapot, place the tea in it and pour freshly boiled water 
over it ; Steep 5 minutes and strain. It may be served hot or cooled and iced. 
A slice of lemon may be served in each cup. 

# # # # * 

CRANBERRY WINE 

A delicious and healthful wine which will keep indefinitely can be made 
from cranberries. Mash the ripe berries to a pulp in a mortar or stone jar 
and to every two quarts of berries add one quart of water. Allow them to 
stand one week, stirring occasionally, then strain through a fine cloth and 
bottle. Being sour, sugar must be added to make the drink palatable. 

DANDELION WINE 

Soak six quarts of dandelion flowers in one gallon of water three days and 
nights, then strain through a cloth and add to liquid three pounds of granulated 
sugar, juice of two lemons and three oranges, one-half cake compressed yeast. 
Let this stand four days and nights, then strain again. Put in stone jar. Keep 
straining until no scum remains, then bottle. 

# # # ■ # * 

ELDERBERRY WINE 

Pick one quart of the blossoms from the stems, one gallon of cold water, 
three pounds of sugar, juice of one lemon, one tablespoonful of yeast. Put 
water and sugar on stove, let it simmer, strain, and let it stand till lukewarm, 
then pour over blossoms. When cold put in lemon juice and yeast, let it stand 
five days in a warm place, then strain and bottle. It is as pretty looking a 
wine as champagne. 



Breadstuffs 



BRAIDED BREAD OR BARCHES 

Six cups flour Two teaspoons salt 

One cake compressed yeast One teaspoon sugar 

Three cups milk t One tablespoon butter 

One egg Two small potatoes boiled in skins 

Peel and grate potatoes ; dissolve yeast in a little luke warm milk ; put in 
mixing bowl, add sugar, butter, beaten eggs, salt and potatoes peeled. Work all 
together adding warm milk gradually. Then add flour working to a smooth 
bread dough. Set in warm place over night. Take dough when ready to shape 
into loaves and cut into narrow strands. Roll each strand evenly, sprinkle with 
flour and braid. Put in bread pan and let rise until light. Brush top with 
beaten egg. Bake in hot oven until bread begins to brown, lower fire to 
one-half and bake one hour. 

^ ^ ^ • 

BOSTON BROWN BREAD 

Two cups corn meal 3 cups sour milk 

One cup rye meal One-half cup molasses 

One tablespoon soda One teaspoon salt 

Mix and sift dry ingredients ; add milk, in which soda has been dissolved 
and molasses, and place in covered, greased mold and steam 4 hours. Bake 
20 minutes. 

BRAN BREAD No. 1. 

Two and one-half cups bran flour Eight or ten tablespoons molasses 
Two and one-half cups wheat flour One teaspoon soda 
One pint milk Pinch salt 

Dissolve molasses and soda in milk, then add flour and a pinch of salt. 
Bake in slow oven about 1 hour. You may add raisins if desired. 

BRAN BREAD No. 2 

Six cups of bran One pint milk 

One cup molasses One-half cup water 

One-half cup brown sugar One teaspoon salt 

One teaspoon soda One cup raisins 

Mix brown sugar and bran, then add one cup of molasses, one pint milk 
and one teaspoon of soda which have been mixed together ; lastly add one-half 
cup of water and a teaspoon of salt. Bake one hour in slow oven. 

^ # # * # 

BROWN BREAD 

Two cupfuls of sour milk, two-thirds cupful of dark brown sugar, two 
level teaspoonfuls of soda, pinch salt, three cupfuls of graham flour. Bake 
1 hour. Easilv made. 



COLONIAL BREAD 

Three cups flour, three level teaspoons baking powder, one level teaspoon 
salt, one mixing spoon sugar; sift these together, then add one-half cup 



THE GREATER OMAHA COOK BOOK 



29 



chopped raisins, one-half cup chopped nuts (English walnuts), one and one- 
half cups sweet milk. Stir well, place in an ungreased bread pan, and bake 
slowly 1 hour. 

^ ^ -K* 

CORN BREAD No. 1 

Beat three eggs very thoroughly and stir into them two and one-half cups 
of milk, one teaspoonful of melted shortening and one teaspoonful of sugar. 
Mix in another bowl one cup of wheat flour, two generous cups of cornmeal, 
a round teaspoonful of baking powder and one teaspoonful of salt. Sift these 
together and then beat them gradually into the liquid mixture. Whip very 
hard for a minute and pour into a well-greased mold. One with a funnel in 
the center is best. Bake in ■ a steady OA^en until a straw comes out clean 
from the thickest part of the loaf. 

#.#,#■## 

CORN BREAD No. 2 

A rule that never fails. For one pan of bread — enough for four people — 
use a cupful of meal and one cup of flour, sifted with a heaping teaspoon of 
baking powder. Add a half teaspoon of salt and a heaping teaspoonful of 
sugar, then a tablespoon of melted butter or lard, one egg beaten lightly, 
and enough milk to make a soft batter. Pour into a shallow pan that has been 
well buttered, and bake in a quick oven. If there is any left over, split it, 
butter it, and let it get hot in the oven for luncheon. It will be just as good 
as when fresh. 

•#•••• # '# * 
CORN BREAD No. 3 

One and one-fourth cupfuls flour, three-fourths cupful cornmeal, one- 
fourth cupful sugar, generous lump butter, one egg, one cupful sweet milk, 
one-half teaspoonful of salt, two teaspoonfuls of baking powder. Cream butter 
and sugar, add egg, milk and flour ; beat well, then pour in the baking pan. 

CORN BREAD No. 4 

Two eggs Three heaping tablespoons of flour 

One-half teaspoon salt Two heaping teaspoons baking powder 

Two cups of milk. Yellow cornmeal to form a batter 

Three tablespoons sugar 

Beat the eggs well, add the salt, milk and sugar and beat in the flour and 
baking powder with enough corn meal to form a soft batter. Bake in shallow, 
well-greased pans, in a moderate oven, about 30 minutes. The exact quantity 
of corn meal can not be given — usually about two cups will be sufficient. 

* * # * # 

KNEADLESS BREAD 

Break two cakes of compressed yeast in a cupful of blood warm water, 
with two teaspoons of granulated sugar. Let it stand about fifteen minutes. 
Now sift a bowl of flour, about two quarts, make hollow in center, into which 
place one tablespoon of salt, one-quarter cup of sugar, and a tablespoon of lard. 
Melt the lard if you like. Now two cups of milk and one of water, heat milk 
and water until blood warm, and if you use less milk just add more warm water ; 
place this in the bowl with the yeast added and mix gradually with the flour 
(1 use a wood paddle for this) until it can be handled. Place back in the 
bowl, cover with the bread board and let it stand 15 minutes. This is necessary, 
as this does the work of kneading. Now butter raising bowl, place 



30 



THE GREATER OMAHA COOK BOOK 



dough in and turn over to butter top; let raise until doubled, or 40 
minutes. Make into loaves; let raise again, and bake. This recipe makes 
four medium sized loaves. 

'i? 

FRIED BREAD 

Sweeten a pint of milk, flavor with nutmeg or cinnamon to taste. Have 
slices of bread half an inch thick, cut off crust, and turn the bread in it. 
Put some butter in a spider; when hot, fry the bread to a nice brown on both 
sides. Arrange slices on a hot platter and serve with a sauce or powdered 
sugar. 

^ ^ ^ 

FRENCH TOAST 

Beat an egg well with one-half cup milk, add a little salt. Dip slices of 
stale bread into mixture and fry in hot butter until a light brown on each 
side. When done sprinkle with powdered sugar or with sugar and cinnamon 
mixed. 

* # , # # # 

FRENCH TOAST WITH PRESERVE. 
A Good Luncheon or Supper Dessert. 

Three eggs One-eighth teaspoon of salt 

Three tablespoons of milk Day old bread 

Slice the bread rather thick and remove the crusts. Beat the eggs well, 
add milk and salt, and combine. Have a smooth frying pan ready with just 
enough butter to cover bottom when melted; dip the slices of bread in the 
custard so it is well covered; lay as many slices as will fit easily in bottom of 
pan into the hot butter and brown nicely on both sides. Do no fry too fast. 
When done the egg must be delicately crinkled and golden color. Lay sep- 
arately on hot platter and serve with any desired preserve. 

##### 

NUT BREAD No. 1 

Four cups flour One-half teaspoon salt 

One-half cup sugar Two cups milk 

One-half cup walnuts Two eggs 

Four teaspoons baking powder 

Mix dry, four cups flour, one-half cup sugar one-half cup walnuts cut fine, 
four teaspoons bakiug powder, one-half teaspoon salt. Then add two cups 
milk, two eggs well beaten. Let raise 20 minutes. Bake 45 minutes. 

* # # * # 

NUT BREAD No. 2 

Two and one-half cups white flour Three-fourths cup nuts (pecans, wal- 
Two and one-half level teaspoons bak- nuts or hickory) chopped rather 

ing powder fine 
One-half cup sugar One egg beaten light 

One-half teaspoon salt One cup milk 

Sift together, three or four times, the flour, baking powder, sugar and 
salt; then add nut meats. Add the milk to the beaten egg, and stir the liquid 
into the dry ingredients. Bake in a bread pan 1 hour in a rather slow oven. 

* # # * * 
OATMEAL BREAD No. 1 

Boil two cups of oatmeal 10 minutes, when cool add one-half cup molasses 
and one-half yeast cake dissolved in warm water. Let rise over night. In 



\ 



THE GREATER OMAHA COOK BOOK 



31 



the\ morning add two tablespoons sugar, one-half teaspoon salt ; mix stiff 
with wheat flour, let rise, mold into loaves and when light bake 1*4 hours 
in a moderate oven. 

OATMEAL BREAD No. 2 

Scald one cup of oatmeal with two cups of boiling water, let cool, add one- 
half cake of compressed yeast, one teaspoon of salt, and one quart of 
flour, one table spoonful of lard, one-half cupful of C sugar, stir up at night, 
let rise, and in the morning make into loaves. This makes two loaves. 

# # ' * * * 

QUICK YEAST BREAD 

At supper time mash a good sized boiled potato in about one and one- 
half cups of lukewarm water ; add one teaspoonful of sugar and one yeast cake, 
which has been dissolved. Add flour to make a thin batter and keep in a 
warm place over night. In the morning add to this mixture a tablespoon of 
lard and one of salt, together with a quart of lukewarm water, and flour 
enough to mix stiff. Let rise twice and make into four loves ; let loaves 
rise well before baking. If directions are carefully followed bread should be 
out of the oven by 11 a. m. and will keep moist until used. 

# # * # * 
RYE BREAD 

Two cups scalded milk or potato One-fourth cup caraway seed 

water One heaping tablespoon shortening 

One heaping tablespoon salt One cake compressed yeast 

One tablespoon sugar 

Put above ingredients, except yeast, into mixing bowl, and add white 
flour to make good batter. When cool add the yeast, which has been dis- 
solved in warm water. Stand aside in warm place for 3 or 4 hours. 
Then mix to a stiff dough with rye flour, and leave over night. Next morn- 
ing make into loaves, and let stand until nearly double their size then bake 
for one hour in hot oven. 

# # # # * 
WHEAT BREAD 

One cake compressed yeast dissolved in one quart of hike warm water, 
three quarts of flour, one tablespoonful salt, one tablespoon sugar, one table- 
spoon butter. Knead all together about 15 minutes ; let stand over night. 
Next morning knead 20 to 30 minutes, make into loaves and let raise 40 
minutes. Bake 40 minutes in moderate oven; first spreading one teaspoon of 
sugar, butter and a little hot water (so it will melt) over top of the bread. 

WHITE BREAD No. 1 

One-fourth :up hot milk One-half cake compressed yeast 

One-fourth teaspoon salt One-eighth cup water 

One-fourth teaspoon sugar Flour 
One teaspoon lard or butter 

Put the water or milk, salt, sugar and fat in a bowl ; when lukewarm 
add yeast, then flour gradually. When stiff enough to handle turn dough 
out on floured board and knead until soft and elastic. Put back into 
bowl, moisten with a little milk or water, cover and let rise in a warm place 
until double its bulk. Make into loaf, place in pan in which it is to be 



32 



THE GREATER OMAHA COOK BOOK 



baked, cover and again allow to double in bulk, then bake. The large 
amount of yeast allows bread to be made and baked in 3 hours. This 
makes one loaf. 

* # # # * 

WHOLE WHEAT BREAD 

These long detailed instructions are absolutely essential to make whole 
wheat bread successfully. Ten cups of whole wheat flour, two tablespoons 
of sugar, one heaping teaspoon of salt, sift all together. Dissolve a yeast cake 
in half cup of warm water, add a tablespoon of butter or melted lard, 
one quart of warm water. Stir liquid mixture into dry gradually with a 
wooden spoon. Mix thoroughly and beat with a spoon two or three minutes. 
In the morning stir, beat with a spoon again for a few minutes, put dough 
into greased bread tins half full. Cover and let it rise again to top of 
pans. Put into a moderate oven. In 15 minutes when the bread is nicely 
browned on top turn down the gas power and bake in a slow oven for the rest 
of an hour. The dough must never be kneaded by this recipe and all brands of 
flour will not make palatable bread if made in this way. But the flour men- 
tioned will make delicious bread. 

WHITE BREAD No. 2 

Put three cups of flour in a bowl and at noon, when you cook potatoes, 
pour in the boiling hot potato water on the flour, mash three good sized 
potatoes ; mix well. Have a cake of yeast dissolved in a cup of hike warm 
water and when the flour and potato water is about lukewarm, stir in the 
yeast well. At night take one and one-half quarts of warm water, one 
tablespoon of salt, the same of sugar, one-half cup of lard and butter mixed ; 
add the yeast and stir well. Put in enough flour to make a firm sponge : 
leave to rise all night. In the morning roll out a small pan of biscuits, which 
will be as white as snow; the rest mold into loaves. This recipe, if followed, 
will make excellent bread. 

x ^ * # # # ' 

BAKING POWDER BISCUIT HINTS 

The old method of making baking powder biscuits was the minute they 
were cut and in the pan to pop them in the oven. Try letting them rise from 
15 to 20 minutes before baking, and notice the difference in size, lightness 
and taste. 

*5f ^ 

BAKING POWDER BISCUITS 

To one quart of flour add two heaping teaspoons of baking powder, 
a little salt; sift all together and add two tablespoons of butter, work well to- 
gether by rubbing with the hands. When well worked, mix with a knife 
enough milk to make as soft a dough as can be rolled. Bake in hot oven 
15 minutes. 

BAKING POWDER BISCUITS 

One cup flour One tablespoon butter 

One teaspoon baking powder Milk. 

Sift flour, baking powder and salt together; mix thoroughly with short- 
ening, adding enough milk to make soft dough. Eoll to about one-half inch 
thickness. Handle as little as possible. Bake 30 minutes in fairly hot oven. 



THE GREATER OMAHA COOK BOOK 



33 



JELLY XEA BISCUITS 

Make an ordinary baking power biscuit dough, rolling it into sheets about 
one-fourth inch in thickness. Place a small piece of butter and a small portion 
of grape jelly on top of one-half the biscuits, place them in pans for baking, 
and place the other layers on top. The biscuits will readily break open 
and are delicious. 

SANDWICH BISCUITS 

Boil one quart of milk and pour over one cupful of butter and lard, 
equal quantities, Add two tablespoons of sugar and one of grated potato. 
When nearly cool stir in flour to make a thick sponge. Add a little salt 
with flour, then stir in the whites of two eggs, well beaten, and half a cake of 
compressed yeast. When very light, roll out, using as little flour as possible ; 
cut into small biscuits and place in buttered pans. Set in a warm place to 
rise. When very light, bake quickly in a hot oven. Delicious for luncheon 
or tea. 

*a" -h* 'i? ^ 

CINNAMON BUNS 

These are new and par-excellent. When setting sponge for bread add more 
water than is generally used. When the sponge has risen sufficiently to knead 
take from it a quart of the risen mixture and work into it five well beaten eggs, 
also sugar to taste, half a pound of butter, and two large potatoes mashed soft 
and smooth. The dough should be soft when set to rise. Let it stand until 
it has doubled the original bulk. Spread then upon the kneading board and 
roll out about two inches thick. 

Have ready the following mixture : Half a pound of butter, two tea- 
spoonfuls of cinnamon, three-quarters of a pound of pulverized sugar, all 
rubbed to a paste. Spread this upon the sheet of dough from end to end, strew 
currants evenly over it, and roll up as you would cake for jelly roll. When 
folded thus and closely, take hold of the ends of the roll and stretch to the 
full length of the board, cut into slices an inch and a half thick, lay upon 
buttered pans, not so close together as to interfere with the last rising. This 
should be about three-quarters of an hour long. Then bake. 

For outside coating, boil together a cupful of granulated sugar and a 
quarter of a cupful of water into a thick sj^rup. Spread this over the buns 
when they are taken hot from the oven and let it dry. 

* * * # * 

FLANNEL CAKES 

Rub one tablespoonful of butter and one tablespoon of sugar to a cream, 
add two beaten eggs, then two cups of flour, into which have been sifted two 
teaspoonfuls of baking powder. Add enough milk to make a smooth, thin 
batter. Fry on a hot griddle. 

APPLE FRITTERS 

Mix and sift one-third cup of flour, two teaspoons of baking powder and 
one-fourth teaspoon of salt. Add gradually, while stirring constantly, two- 
thirds of a cup of milk and one egg well beaten. Core, pare and cut 
two medium sized sour apples into eighths, then slice the eighth and stir into 
the batter. Drop by the spoonful into hot deep fat and fry until delicately 
browned; drain on brown paper and sprinkle with powdered sugar. 



34 



THE GREATER OMAHA COOK BOOK 



DATE FRITTERS 

One and one-third cups flour Two-thirds cup milk 

One-fourth teaspoon salt One egg 

One and one-half half teaspoon bak- One cup dates pitted and cut 
ing powder 

Sift flour, baking powder and salt ; add milk, egg and dates. Drop from 
spoon in to deep fat. Drain on brown paper and sprinkle with powdered 
sugar. 

PEACH FRITTERS 

Peal and slice a dozen peaches. Stir them into batter made by beating 
together three whipped eggs, a cup of milk, a pinch of salt, and a cup of pre- 
pared flour. Drop this mixture by the spoonful into deep boiling fat. When 
the fritters are of a golden-brown color, drain in a colander and sprinkle 
with powdered sugar. Serve very hot. 

# * # * # 

STRAWBERRY FRITTERS 

Take one pound of large, but not overripe strawberries with the stems 
on, put them in a basin and sprinkle a little ground cinnamon over them. 
Dissolve some peach or appricot marmalade or jam, using either grape juice 
or a small glass of liquor if you have it. Strain it and keep it warm. Have 
ready a small quantity of batter, such as you usually use for fritters, dip 
the strawberries into the marmalade, roll them in powdered sponge cake, 
then dip each one in the batter and drop them gently into boiling clarified 
butter and fry them until crisp and of a nice, light brown color. Fruit 
fritters may be made by using any desired fruit. Peel oranges and use the 
sections. Apples may be peeled, quartered, and cut into eighths. Peaches, 
plums, or pears may be used in the same way. Dip the sections of fruit in the 
f ollowing batter : Sift one and one-third cups of flour with two teaspoons 
of baking powder and one-fourth of a teaspoon of salt. Add one cup of milk 
and two eggs, Avell beaten; sugar to taste. Use more flour if the batter is 
too thin. 

# % * # * 
BRAN MUFFINS 

One cup of flour, one cup of bran, two teaspoons baking powder, two table- 
spoons syrup, one egg beaten well ; add a little salt, milk enough to make the 
batter soft. Beat together until everything is well mixed. The recipe is a 
good one, not only for its excellent taste, but good also for any person troubled 
with a weak stomach. 

BLUEBERRY MUFFINS 

Two and one-half cups of flour well sifted, two teaspoons of baking 
powder, three-fourths cup of sugar, one cup of milk, two eggs beaten slightly, 
butter, size of egg, melted; large pinch of salt, one large cup of berries. 
Mix sugar, flour, baking poAvder, salt, add milk, then eggs, last add berries 
slightly floured. Bake twenty minutes in moderate oven. 

# # # # * 

CREAM MUFFINS 

One and one-half cups flour Two eggs 

One-third teaspoon salt One-fourth cup melted butter. 

Two teaspoons baking powder Three-fourths cup thin cream or milk 



THE GREATER OMAHA COOK BOOK 



35 



Sift together the flour, salt and baking powder, add the yolks of the eggs, 
incited butter and cream and beat well. Lastly fold in the stiffly beaten whites. 
Bake in greased muffin pans in a moderate oven about 30 minutes. 

\ ***** 

CEREAL MUFFINS WITH FRUIT 

Sift a cup and a half of flour, a rounding teaspoon of baking powder and a 
level of salt together, work in a rounding tablespoon of any shortening, add a 
scant cupful of dates or figs, well washed, dried and coarsely chopped ; a cupful 
of any cold, cooked cereal, and a rounding tablespoonful of sugar. Beat two 
eggs, add three-quarters of a cup of milk, and mix the flour preparation to a 
soft dough with it. Fill muffin cups two-thirds full and bake in a quick 
oven. The dough should be rather thicker than for muffins generally, as 
the cooked cereal adds to the moisture, and Avould make them sticky. 

* * * * * 

CORN MEAL MUFFINS 

Beat one egg until very light, add a cup of milk, a cup of corn meal and 
half a cup of flour, sifted, with a rounding teaspoon of baking powder, half 
a teaspoon of salt, beat hard in the open, cold air for a minute, then fill into 
hot gem pans, in each of which has been melted a bit of butter or peanut butter,, 
and bake in a quick oven twenty minutes. 

***** 
FRUIT MUFFINS 

Put one egg in a deep bowl ; add two tablespoonfuls of melted butter, one- 
half cupful of sugar, one level teaspoonful of salt, beat thoroughly; then 
add one cup of sweet milk, two cups of flour, sifted, with one rounding tea- 
spoon of baking powder. Fill buttered muffin tins or cups one-third full of 
cleaned berries, then add batter to fill two-thirds full; set in a steamer and cook 
over boiling water half an hour. Serve with butter. 

***** 

RICE MUFFINS 

Beat up two eggs very light, add a cup of sweet milk and a cup of cooked 
rice, three tablespoons of melted butter, one of sugar, a teaspoon of salt, three 
level of baking powder and a cup and a half of flour. Mix lightly but thor- 
oughly and bake in hot buttered gem pans. 

%? ■ ***** 

RASPBERRY MUFFINS 

To two cups of sifted flour, one-half cup of sugar, pinch of salt, add 
gradually three-fourths cup of sweet milk and two tablespoons melted butter. 
Then put in yolks of two eggs and beat mixture thoroughly. Now two tea- 
spoons baking powder and well beaten whites of eggs. Have ready, washed 
and dried one cup of firm raspberries. Sprinkle lightly with flour and put 
into muffin batter. This recipe will make one dozen delicious muffins. 



MUFFINS 

One-fourth cup sugar Two cups flour 

One-fourth cup butter Four level teaspoons baking powder 

One-egg One C11 P milk 

Cream sugar and butter, add beaten eggs, then add alternately flour (to 
which has been added the baking powder), and milk. Bake in gem pans in 
moderate oven. 



36 



THE GREATER OMAHA COOK BOOK 



SWEET MUFFINS 

One-half cup sugar (scant) One cup milk 

One tablespoon butter One egg 

Two cups flour Two teaspoons baking powder 

Salt 

Cream butter and sugar ; add egg milk, salt, flour and baking powder. 
Bake in moderate oven about 30 minutes. 

BRAN GEMS 

One egg beaten, one-half teaspoon salt, one-half cup sour milk, into 
which dissolve one level teaspoon of soda, three tablespoons of melted butter, 
two cups of bran, about two cups of white flour with one heaping teaspoon 
of baking powder. This recipe makes two dozen small gems, but will keep 
for days and are fine cold. 

* # # # # 

BERRY GRIDDLE CAKES 

Take half a pint of huckleberries, raspberries or strawberries and one and 
one-half pints of flour, one teaspoon of salt, one teaspoon of brown sugar, two 
teaspoons of baking powder, two eggs, and one pint of milk. Sift together 
flour, sugar, salt, and baking powder, add beaten eggs, milk and berries, mix 
into a batter ; have the griddle hot enough to form a crust to confine the juice 
of the berries ; turn quickly on the other side, turn once more on each side to 
complete baking. 

* * * * * 
FLAPJACKS 

To one quart of flour add two tablespoons of baking powder and a pinch 
or two of salt, mix with water until the consistency of cream. Have a frying 
pan piping hot and well greased. Pour on batter. When the surface of the 
cake begins to have bubbles in it turn it over with a wooden paddle and cook 
the other side. 

* * * * 

GERMAN PANCAKES No. 1 

To one cup of flour add enough milk to make a medium batter, a pinch salt, 
one tablespoon sugar, yolks of two eggs. Beat whites very stiff and only 
add a portion. After baking the first pan cake fold in some more of the beaten 
whites so each pan cake will be light. Don't beat after adding the whites of 
eggs. 

GERMAN PANCAKE No. 2 

Two whole eggs One cup milk 

One-half cup flour Salt and sugar 

Take two whole eggs, beaten lightly, one cup milk, one-half cup flour, 
pinch each salt and sugar, and mix well. Put in a large sized skillet a piece 
of butter, about the size of an egg. After it gets hot pour in the batter and 
let stand over the flame 3 or 4 minutes; then put in moderate oven about 15 
minutes. Serve at once, sprinkled with powdered sugar. 

GRAHAM PANCAKES 

One pint of warm water into which stir graham flour to make a batter 
a little thicker than for wheat flour cakes. Add one-half cake of yeast dissolved 
in a little warm water, cover and let stand over night. In the morning add 



THE GREATER OMAHA COOK BOOK 37 

one teaspoon of salt, one-half teaspoon of soda, two tablespoons of sugar, and 
bake on moderate griddle. Can be piled up one on top of the other, buttered 
and served in quarters. 

* * * * * 

PEACH GRIDDLE CAKES 

Peel about five large peaches thin. Halve them and then shave off in slices. 
Sprinkle with sugar. Beat two eggs into a foam and add a pint of milk. Add 
one-quarter cup of sugar, a sprinkle of salt and enough flour into which a tea- 
spoonful of baking powder has been stirred to make the mixture into a 
pancake batter. Stir the peaches into the batter. Put the griddle on the 
range and put into it butter or dripping just as you do for frying pancakes 
and fry brown. Use all the batter this way. Serve with butter and sugar 
and cream. 

POTATO PANCAKE No. 1 

Peel 6 large potatoes, then grate them and add two eggs and about one- 
half teaspoon salt. Beat well and fry in butter. A tablespoon of flour may 
be added, but better omitted. 

* * * * * 

POTATO PANCAKE No. 2 

To each large grated raw potato add the yolk of an egg, salt to taste, a 
little milk and very little flour; add beaten whites of eggs; fry in hot fat. 

***** 

POTATO PANCAKE No. 3 

Four grated raw potatoes, one slice bread soaked and squeezed dry and put 
with potatoes. A little salt, two whole eggs and one teaspoon flour and beat 
well. A little grated onion. Fry in plenty of fat. 

***** 

SOUR MILK PANCAKES 

One to one and one-half cups sour milk One teaspoon sugar 
One-half teaspoon soda One to 2 cups flour 

One egg One teaspoon baking powder 

Pinch salt One tablespoon melted butter. 

Beat egg, add salt and sugar then the milk in which soda has been dis- 
solved, next the flour and baking powder that has been sifted together, enough 
flour must be mixed to make a batter, and lastly the melted butter. 

***** 

POP-OVERS No. 1 

One egg One cup flour 

One cup milk Pinch of salt 

Beat an egg lightly, adding pinch of salt, stir in a cup of milk and fold 
in even cup of flour. Have well buttered gem pan hot and pour in the mixture 
immediately. Bake in a moderate oven 45 or 50 minutes and serve as soon as 
baked. 

* * * * * 

POP-OVERS No. 2 

Sift two cups of flour with one teaspoon of baking powder and one-half 
teaspoon of salt. Beat one egg very light, add a pint of milk, and beat in 
gradually the prepared flour. Whip steadily for five minutes, then pour 
into hot gem pans. Pans should be deep and only half-full of batter when 
put into the oven. Serve as soon as baked. 



38 



THE GREATER OMAHA COOK BOOK 



POP-OVERS No. 3 

To make one dozen pop-overs use two cups of milk, one teaspoon of salt 
(level), two cups of flour, and two eggs. Mix the well beaten yolks with the 
milk. Add gradually to the flour and salt. Then add the stiffly beaten whites. 
Have the gem pans well greased and very hot. Bake in a moderate oven 21 
minutes exactly. This is the real English pop-over. 

# * # ■ # ' * 

CREAMED CORNMEAL PUFFS 

Mix well together one and one-half cups of cornmeal, the same amount 
of flour, two tablespoons of sugar, and one teaspoon of salt. Beat the yolks 
of two eggs, add one and one-half cups of cream and a half cup of milk, 
and stir into the dry mixture. Beat well, stir in the stiffly whipped whites 
of the eggs, and two teaspoons of baking powder, and bake in well greased 
gem pans in a hot oven. 

'4? ^ 



DELICATE ROLLS 

Take two quarts raised roll or bread dough, roll out, spread with white of 
egg beaten stiff and one-half cup warm butter. Knead well, let raise. Cut 
tiny pieces and roll in the hand till about three inches long and one-half inch 
thick. Dip each roll all over in melted butter, place touching each other in 
pan, and raise till light. Bake 20 minutes in quick oven till a light brown. 
Will serve thirty with several each. 

4& 

FRUIT AND NUT ROLLS 

Sift three times three cups flour, six level teaspoons baking powder, one- 
half teaspoon of salt. Rub in one-third cup of butter, and add, gradually, one 
cupful of milk, cutting in with a knife to a soft dough. Turn out on the floured 
board and roll into a rectangular sheet one-third inch thick. Brush with 
soft butter and dredge with tAvo tablespoons sugar mixed with one-half tea- 
spoon cinnamon. Then sprinkle with chopped filberts and raisins. Roll up 
like a jelly cake, then cut across it in inch slices. Set these on end in a but- 
tered pan close together and bake 20 minutes. 

# ^ ^ ^ 



PARKER HOUSE ROLLS No. 1 

One-half cup condensed cream One level tablespoon sugar 

One-half cup boiling water One-fourth cup butter 

One cake compressed yeast One-half teaspoon salt 

Qne-half cup luke warm water Three and one-half cups flour 

Soften the yeast in lukewarm water and add to condensed cream, diluted 
with the boiling water and cooled to a lukewarm temperature ; stir in one and 
one-half cups flour and beat very thoroughly; cover and set aside to become 
light and puffy. Add the sugar, salt, melted butter and rest of the flour. When 
well mixed knead 15 minutes until smooth and elastic. Then set aside covered 
to become light. When doubled in bulk, turn onto the board and roll into 
a sheet about one-half inch thick and cut in rounds. Brush over half the 
surface of each round with melted butter, fold the other half of each round 
over the buttered half and put into a buttered pan. Bake; when light glaze 
the top of rolls with one teaspoon cornstarch cooked in a little water. 



THE GREATER OMAHA COOK BOOK 39 

PARKER HOUSE ROLLS No. 2 

One quart flour Butter size of an egg 

Three and a half teaspoons baking Two eggs 

powder Milk or water sufficient to make a 

One tablespoon sugar medium soft dough 

Salt to taste 

Sift flour, baking powder, sugar and salt together, rub in butter thor- 
oughly, add enough milk or water to make a medium soft dough, add the two 
eggs well beaten and turn out on a floured board. Roll rather thin, cut with 
large biscuit cutter, spread each roll over the top with melted butter, then 
fold one half over the other, brush tops with sweet milk, and bake in hot 
oven 15 or 20 minutes. 

WARM OVER ROLLS 

Put them in a tight covered pail or pan, set inside a vessel of boiling 
water ; a double boiler will do for a small quantity. Boil about 20 minutes. 
They are nice and light and not steamed. Try this. You will be spared the 
necessity of heating your oven, an advantage in hot weather. 

* ■ # * # * 

PENNY ROLLS 

Two cups hot water One cake yeast foam 

Two tablespoons fat or lard One teaspoon salt 

Two eggs (well beaten) As much flour as can be stirred in 

One-half cup sugar 

Set at noon (day before). Poke down at night, working out in morning 
and let rise. Make into little balls and put three in each muffin cup of muffin 
tins, let stand until very light. Bake 10 or 15 minutes in quick oven. 

WAFFLES 

One pint flour Two eggs 

Three and one-half level teaspoons One and a fourth cups milk 

baking powder Two level tablespoons melted butter 

One-half teaspoon salt 

Mix in order given, adding milk with beaten yolks, then butter, and 
lastly fold in beaten whites. Bake in hot waffle iron. 



SWEET WAFFLE 

One cup butter One teaspoon vanilla 

One and a half cups sugar Three cups flour 

Five eggs Two teaspoons baking powder 

One cup milk 

Cream butter and sugar, then add yolks of eggs, milk, vanilla, flour and 
baking powder; lastty fold in the stiffly beaten wdiites. Bake in waffle iron 
and serve with powdered sugar. 

* # * * # 
WAFFLES 

One and one-half teaspoons baking powder mixed in one pint of sifted 
flour, with two-thirds pint of milk until a smooth paste. Beat in a tablespoon 
of melted butter and a little salt and lastly two eggs beaten light. Have iron 



40 THE GREATER OMAHA COOK BOOK 

hot and greased. Pour in enough batter to cover bottom of iron and gently 
close the upper side. Keep over fire until brown and turn to other side for 
same length of time. 

WAFFLES 

Three eggs, yolks and whites beaten separately. Two tablespoons melted 
butter. Beat yolks of eggs to a stiff froth, add melted butter, pinch salt, 
one teaspoon of sugar, and one-half cup of sweet milk. Add flour sifted with 
three teaspoons baking powder. Lastly, add the whites of the eggs beaten 
stiff. If desired one tablespoon of rum may be added. 

# # # # # 

RASPBERRY BUNS 

Rub one-fourth pound butter into three-fourths pound flour, add one- 
fourth pound sugar. Beat two eggs well and stir into flour. Sift in one 
teaspoon cream tartar, and one-half teaspoon baking soda and two table- 
spoon milk. Mold into buns, place them on a buttered tin, making a hole 
in the top of each and put in a little raspberry jam, drawing up the dough 
to cover it. Bake in moderate oven 15 minutes. 

»?? ^ ^ 

BREAD CRUMBS 

Bread crumbs should be thoroughly rolled and finely sifted. It is well to 
keep on hand a good supply of bread crumbs. Cut slices of dry bread, dry in 
the oven so as to be almost colorless when finished, roll fine, and put away 
in glass jars. They will be found to be a valuable addition when frying. 





Ask Your 
GROCER 



Those who buy SWANS 
DOWN CAKE FLOUR 
once always come back for 
more. :-: There's such a 
difference between cakes 
made of Swans Down and 
cakes made of ordinary 
flour. 

Grand Prize World's Fair, St. Louis, 1904 

===== I OLE HE ART'S 



SWANS DOWN 

Prepared (Not Self-Rising) 

CAKE FLOUR 



Not like heavy, glutenous 
bread flour sold in sacks and 
barrels. 

Swans Down Cake Flour 

is a smooth, creamy, light flour 
made especially for fine cakes 
and pastry. 



TRY IT= 



IGLEHEART BROTHERS 

Established 1856 
EVANSVILLE, :: :: INDIANA 




NOT 

A SELF 
RISING 
FLOUR 



PIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIW^ 



I HOW TO IMPROVE YOUR CAKE 

| IT IS INTERESTING— 

I READ IT! 



g The excellence of a cake depends upon its lightness, texture, color and = 

H taste. §§ 

Cake is made light by the enlargement of the cells in the cake batter and g 

H this is accomplished in two ways. First, by the expansion of air when heated g 

H during baking. The cool air in the batter is enclosed by the beating of the g 

§§ batter, or the eggs. The expanding of the enclosed air bubbles puffs up and jj 

g expands the batter: the heat also bakes the cake, making the walls of the g 

H cells rigid, so that they retain the structure of a sponge. g 

The other method of enlarging the cells of the cake batter is by the evoluticn jj 

H of carbon dioxide, a harmless gas which fills the cells and expands when heated g 

H during the baking of the cake. Carbon dioxide is the gas in the bubbles given g 

H off by baking powder when it is wet and heated. The action of cream of tartar g 

g on soda also gives off carbon dioxide. y 

g This lightness of a cake is greatly affected by the kind of flour used. Flour g 

g not made expressly for use in cake baking is rich in gluten, an excellent quality g 

= for bread, but detrimental for cake baking. Gluten is a tough, rubbery substance g 

g that makes difficult the expansion of the cake batter, because the heated air, g 

H or evolved gas bubbles, are not active enough to overcome this strong rubbery m 

g gluten. This prevents the cake having a fine grained texture, that is fluffy and light. g 

H Flour with a yellowish or grayish color does not give that beautiful and g 

g creamy white color that goes far towards making a cake more palatable. Bread §| 

M flours have this fault. m 

The delicacy of taste and flavor is an extremely important factor, for the J 

g dainty quality of a cake must not be dominated by the use of a strong and g 

g coarse flour. g 

J Swans Down Cake Flour is a special preparation of those elements taken g 

H from selected wheat that go to make a flour which gives the best of results ^ 

g in cake and pastry baking. g 

g The proportion of gluten in Swans Down Cake Flour is small and it is of g 

g extremely fine and tender quality. The eggs and butter and sugar used in j 

g a cake more than make up for the low gluten content, so far as the nutriment g 

g value is concerned. §§ 

g It is best to have a special flour for cake baking. Swans Down Cake Flour g 

g is the best we can make and we have made the best of flour for over a half g 

| century. g 



COPYRIGHTED !9!4. 1GLEHEART BROTHERS 



illllllllllllllllllllllllllilllli 



CAKES 

Coffee Cakes 



KUCHEN No. 1 

Three-fourths pound butter ( or little more) put in pint of warm milk, 
I 2c compressed yeast put in one-fourth cup luke warm water, one tablespoon 
I sugar, one egg beaten very light, and add little more than one-half cup of sugar, 
beat together until light. Put in milk mixture, one sifter of flour, alternating 
milk and flour. Now add yeast mixture, grated rind of lemon, pinch of salt. 
Then add egg and sugar, beat and kneed well. 

KUCHEN No. 2 

One cake compressed yeast One-half spoon salt 

One pint milk Six cups flour 

Three-fourths cup butter Four eggs 

One and one-half cup sugar Rind and juice of one lemon 

Crumble yeast in one-fourth cup warm milk or water and little sugar, 
then mix with two cups flour and set aside in warm place to rise. Cream butter 
and eggs as for cake. Then add rest of warm milk and flour alternately, also 
the yeast. Beat all together until dough drops clean from hand. Set aside 
in a warm place to double its bulk and form into any desired shapes. Let 
rise again and bake. 

*\ * # * * 

PICTURE CAKE (Kuchen) 

Six cups flour Two cups sugar ' 

Three cups milk Two eggs 

One-half pound butter One-half pound Sultana raisins 

Three ounces shelled almonds One cake compressed yeast 

One tablespoon cinnamon 

Place flour in mixing bowl making large hole in center. Dissolve yeast in 
a little luke warm milk and place in hole, add eggs, three quarters of butter, 
one cup sugar and warm milk. Work all with hands making batter little 
softer than bread dough. Put in a warm place over night. In morning roll 
dough quarter of an inch thick, brush with the rest of butter melted, strew 
raisins, almonds, one cup sugar and cinnamon evenly. Roll in long roll and 
form into snake shape. 

Put in well buttered pan, set to rise in a warm place. When double its 
original size brush top well with butter and bake in moderate oven for 1 hour. 



BAKING POWDER KUCHEN 

One-half cup butter One cup sugar 

Two eggs One-half cup milk 

Two cups flour Few raisins and almonds 

One heaping teaspoon baking powder 

Cream sugar and butter then add milk and eggs, to this add flour which 



42 



THE GREATER OMAHA COOK BOOK 



has been mixed with baking powder. Put a little butter, sugar, cinnamon and 
almonds on top. Bake in square pan. 

GERMAN COFFEE CAKE No. 1 

One quart flour, one pint milk, one egg, two tablespoons of sugar, one 
teaspoon (rounding) salt, one-half cupful shortening (butter and lard), 1 
cent 's worth yeast. Set sponge in three-quarters cup of water. Have the flour 
warm. Heat milk, then beat milk, eggs, sugar to a foam and add other in- 
gredients. When all is mixed well beat dough with hand for 5 minutes. 
Let rise until light. Put into pans about one-half inch deep and let rise again 
until light, when sprinkle with sugar and cinnamon and bits of butter, also 
any kind of chopped nut meats. Then bake. From this dough you can bake 
biscuits and horns. 

* # * * * 

GERMAN COFFEE CAKE No. 2 

Set a sponge with one-half pint of blood warm milk, one cake of compressed 
yeast, dissolved, and enough flour to make a sponge a little thicker than for 
bread. Set in a warm place to rise. When light add one-half cup of sugar and 
three well beaten eggs and one teaspoon of salt. Beat well and stir into it 
enough flour to make a soft dough, just stiff enough to allow handling. Now 
with the hand knead into the dough about three-fourths cup of melted butter 
or butter and lard and when well kneaded set aside to rise. When it has 
doubled its bulk tip out on a well floured board, pat it out and sprinkle over 
it one-half cupful of sultana raisins, one cup of chopped dates, and a few 
currants. Roll up and put into a large cake pan, with a funnel, which has been 
Avell greased with butter and over which a layer of light brown sugar has 
been strewn and a few shredded almonds. Set aside until light or until almost 
double its bulk. Put into a moderate oven and bake about 45 minutes, being 
careful not to burn. An aluminum pan is the best, as it will keep the bottom 
from burning. Grease the top of the cake before setting into the oven and 
take it from the pan as soon as taken from the oven, as the brown sugar will 
harden and then it will be impossible to get it out. 

For cinnamon rolls use half of the amount of above dough after it has 
risen for the second time. Roll out on a board until one-half inch thick. Grease 
with melted butter and sprinkle with about one-fourth cupful of sugar, scant 
teaspoon of cinnamon and a small cup of Sultana raisins or currents. Roll up 
and cut into lengths of about one and one-half inches; lay in a shallow pan 
which has been treated as the above for coffee cake or just a greased one, 
and in that case ice with vanilla icing on top of rolls. Set aside until light 
and bake in moderate oven for about 30 minutes. If brown sugar is used in 
pan turn on to a plate as soon as removed from the oven and in the other case 
turn out and ice the top while hot with an icing made of confectioner's sugar 
and cream with a little vanilla. 

For breakfast twists use the other half of the dough. Break off pieces 
about the size of a large walnut and roll on the board until about five inches 
long and one-half inch thick, twist and lay on greased pan one and one-half 
inches apart. Let rise. When light grease and sprinkle with the following : 
Take one-half cup of sugar and one-quarter cup flour and one teaspoon of 
cinnamon; mix these ingredients and rub into them one teaspoon of butter. 
Sprinkle the twists with this and bake in moderate oven until a golden brown. 

For low coffee cake take a shallow pan and roll dough one-half inch thick, 
let rise and grease and sprinkle over it the above mixture. Bake in a moderate 



THE GREATER OMAHA COOK BOOK 43 

oven about 20 minutes. An endless number of good things may be made from 
this dough and treated in different ways. 

Rolled thin it may be used for apple eake with apples sliced on it and a 
few currants sprinkled over it. For breakfast rolls it can't be surpassed. 
Bake them on Saturday and reheat them for breakfast and for Sunday 
evening tea. 

^ ^ 

GERMAN STREUSSEL KUCHEN 

One heaping sieve flour, in the bread riser, hollow the center, and pour 
one cup luke warm water, in which two cakes yeast were dissolved and two 
cups luke warm milk. Stir and set to raise 1 hour. "When well raised put in 
three-quarters of a cup of butter, three-quarters of a cup of sugar, two well 
beaten eggs, one-quarter teaspoon salt, juice and rind of one small lemon, and 
a little grated nutmeg, one-quarter pound raisins. Mix well and let it raise 
2 hours, then put in pans to raise until light. 

The Streussel — One pound powdered sugar, one cup butter, yolk of one 
egg, and three-quarters cup of flour. Mix sugar and butter, next put in the 
flour, and last the yolk, drop at a time ; mix all thoroughly and spread on 
kuchen. Sprinkle cinnamon on top and dot with butter; bake 30 minutes in 
a moderate oven. This will make the five cakes. 

BLITZ KUCHEN No. 1 

One cup butter, one cup sugar, three eggs, one and one-half cups flour, 
two teaspoonfuls baking powder, one-half cup milk. Spread dough thin in 
two square or oblong bread tins. Sprinkle with chopped nuts (pecans), 
sugar and cinnamon. Bake in moderate oven. 

BLITZ KUCHEN No. 2 

One-half cup butter Four eggs 

Three-fourths cup sugar Two cups flour 

One teaspoon baking powder Rind one-half lemon 

Beat butter, add sugar and cream, mix well; then add yolks of eggs sep- 
arately, lemon rind grated, and flour to which has been added the baking 
powder, lastly fold in the stiffly beaten whites, and bake in moderate oven 
30 to 40 minutes. This is nice served with coffee. 

# # # # # 

CINNAMON ROLL 

One cup luke warm milk One-half cup sugar 

One ounce compressed yeast Four whole eggs 

One cup butter Four cups flour 

One teaspoon salt Grated rind one lemon 

Set the yeast with the luke warm milk and stir in one cup flour, let stand 
in warm place to raise. Cream butter and sugar well, add eggs one at a time 
and beat well ; add flavoring, combine the two mixtures, add the remaining 
flour, and knead well. Cover and let stand in warm place over night. In 
the morning roll out about one-half inch thick (if not stiff enough add more 
flour) spread well with melted butter, sprinkle generously with brown sugar, 
cinnamon, raisins and almonds. Then roll and cut into pieces about one inch 
thick. Place close together endwise in spider generously buttered and spread 
with one-fourth inch layer brown sugar. Let rise until light and bake in 
moderately hot oven until golden brown. Invert the spider immediately, re- 
move rolls and serve with caramel side up. 



Layer Cakes 



BEST WAY TO PUT CAKE TOGETHER 

The following way of putting a cake together never fails : "Work the 
butter and sugar to a cream, beat the whites and yolks of eggs separately, 
the whites to a stiff froth, the yolks to a cream, then add the yolks to the 
creamed butter and sugar, beat hard for 5 minutes, then add the milk, then the 
flavoring, next the whites of the eggs, and lastly the flour, folding it in carefully. 
Just before ready to put in the oven add the baking powder and beat carefully 
for 2 minutes. 

Avoid stirring the cake after the sugar and butter are creamed, but beat 
from the bottom up and over. Never allow the butter to get oily before cream- 
ing it. For small cakes the oven must be hot ; for large ones only moderately 
so. When you take the cake from the oven do not remove it from the pan 
until it is cool. When you take it from the pan slip it on a plate and put on 
the icing. 

In making the icing a shallow, glazed earthen dish should be used. Al- 
low a quarter of a pound or more of the finest white sugar to the white of each 
egg. If you use flavoring add it last. Put frosting on in large spoonfuls. Be- 
gin with the center and spread with a thin bladed knife, dipping from time to 
time in ice water. Let the frosting dry in a cool place. 

##■"'#*.# 

TO MAKE LIGHT CAKE 

If when baking cake before putting it in the oven you will jar tins with 
batter on the table a few times to allow all air bubbles to rise it will never fall, 
and you are sure to have a light cake, whether layer or loaf cake. 

'ft* ^ 

WHEN MAKING CAKE 

Never use melted butter for cake, but work cool, hard butter to a soft 
cream. Beat cake in one direction with a long heavy stroke, using a large 
wooden spoon or a perforated cake spoon. The more you beat a cake the 
finer the grain of dough. 

CAKE HINT 

Do not put pastry or cakes in a cool place before they are cold, as a 
sudden change in temperature will make them heavy. 

M, M, 

w w w w w 

ALMOND CREAM CAKE 

Two cups powdered sugar Three teaspoons baking powder 

One cup butter Five eggs (whites) 

One cup milk One-half teaspoon vanilla 

Three cups flour 

Cream sugar and butter, add milk, fiour, baking powder, vanilla, and 
last the beaten whites. Bake in layers. 

Cream — Whip one cup sweet cream to a froth, stir into it gradually 
one-half cup powdered sugar, one-half pound shelled almonds blanched and 
chopped fine. Flavor with vanilla and spread quite thickly between layers. 
Frost top and sides of cake. 



THE GREATER OMAHA COOK BOOK 45 

APPLE CAKE No. 1 

One-half cup butter One-half cup milk 

One cup sugar One teaspoon baking powder 

Two cups flour Apples 

One egg 

Cream butter and sugar, add egg, flour, milk and baking powder. Line 
pie pan with this, and cover with apples, pared and quartered. Pour over 
apple a custard made of one egg ,one teaspoon of flour, two tablespoons milk, 
nutmeg. Place in oven and bake until apples are tender. 

Peaches, berries or plums may be used instead of apples. 

* * * # # 

APPLE CAKE No. 2 

One-quarter pound butter, three-quarters cup sugar, two eggs, rind of 
one-half lemon, one and one-half cups flour, one teaspoon baking powder ; ap- 
ples and raisins, one cup, cook together; 10 cents' worth of almonds; bake 
30 minutes. Process : Beat eggs and sugar, melt butter, warm the flour and 
sugar before mixing, have the apples warm, too ; when all together, put half 
of dough in square tin (grease the tin), then put on the apples and rasins, 
then the other dough, and on top of that sprinkle the almonds ; the trick about 
this cake is to have everything warm that you cau, and put it together quick. 

BLACKBERRY JAM CAKE 

One-fourth cup butter One and one-half cup flour 

One cup light brown sugar One teaspoon baking powder 

One-half cup milk One teaspoon cinnamon 

Three eggs (separate) One-half teaspoon allspice 

One cup blackberrj^ jam One-half teaspoon cloves. 

Cream butter well, to which add sugar, then the yolks of eggs, milk and 
jam. Add the flour, to which the baking powder and spices have been added, 
lastly, the beaten whites. Bake in layers in moderate oven about 45 minutes. 
Spread jelly between layers and sprinkle with powdered sugar. 

* # # # # 

BLACK WALNUT CAKE 

One cup sugar One and one-half cups flour 

One-half cup butter One-half cup milk 

Two eggs (separated) One cup black walnuts (rolled or 

One teaspoon baking powder chopped) 

Cream sugar and butter, add yolks of eggs, milk, walnuts well powdered, 
rest of flour and baking powder. Bake in two layers, putting whipped cream 
between and on top. 

BURNT SUGAR CAKE No. 1 

One-half cup butter One cug granulated sugar 

Two eggs One cup milk 

Two teaspoons baking powder One teaspoon vanilla 

Two big tablespoons well burnt sugar Two cups flour 

Burn sugar until dark brown, add a little water before taking from fire. 
Beat butter and sugar to a cream, add yolks, alternate milk and flour in which 
baking powder has been mixed. To the above add burnt sugar, vanilla, and 
lastly the beaten whites of eggs. 

Filling — Two-thirds cup cream, one cup sugar one tablespoon burnt sugar. 
Stir together and let boil until thick. 



V 



46 THE GREATER OMAHA COOK BOOK 

BURNT SUGAR CAKE No. 2 

One and a half cups of sugar beaten with one-half cup of butter until 
light and creamy ; stir in the unbeaten yolks of two eggs, add one cup water, 
then two cups flour and beat 5 minutes ; next the well beaten whites of two 
eggs, another half cup of flour, two teaspoons baking powder, one teaspoon 
of vanilla, and three teaspoons burnt sugar. Bake in two square tins and 
put together with icing as follows : Boil one and three-fourths cups of sugar 
with a little water till it hairs when dropped from a spoon, then beat gradually 
into the well beaten whites of two eggs, add one teaspoon of burnt sugar, a 
little vanilla, and beat till cool and stiff enough to spread. 

* # # * # 

CHOCOLATE NUGAT CAKE 

One-half cup butter Two and one-half cups flour 

One and ane-half cups sugar Two teaspoons baking poAvder 

Five eggs One and one-half cups water 

Beat one-half cup of butter to a cream, add gradually one and one-half 
cups of sugar, beat continuously for 5 minutes. Measure two and one-half 
cups of flour, add to it two teaspoons of baking powder and sift three times. 
Beat the whites of eggs to a froth, and measure one-half cup of water. Alter- 
nately add the water to the sugar and butter, then a little flour and a little 
white of egg, and so on until all have been added. Beat continuously for 
2 minutes and bake in three layers. 

* * * * # 

CHOCOLATE CAKE No. 1 

One-half cup butter, one and one-half cups sugar, beat to cream; four 
eggs, one-half cup milk, one square of Baker's chocolate dissolved in five 
tablespoons hot water, one and one-fourth cups flour added to the ingredients, 
one teaspoon baking powder sifted with the flour, one teaspoon vanilla. 

Pilling— One-half cup sugar, one-half cup milk, one teaspoon butter, one 
square chocolate, yolk of one egg. Mix all and stir constantly while boiling 
until thick. 

* * * # * 

CHOCOLATE CAKE No. 2 

One cup of butter One teaspoon of soda 

Three cups of brown sugar One cake of chocolate dissolved in 

Three eggs one cup boiling water 

Three cups of flour Vanilla 

One cup of sour milk 

Cream butter and sugar, add eggs, soda dissolved in milk, chocolate, flour 
and vanilla. This makes four layers. 

* * # * # 

ONE EGG CHOCOLATE CAKE 

Three-fourths cup sugar One-teaspoon vanilla 

Two tablespoons butter One cup flour 

One egg (separated) One teaspoon baking powder 

Three-fourths cup milk Two squares Baker's chocolate 

One tablespoon cold water Beaten whites 

Dissolve chocolate in milk, boil until thick, then cool. Cream butter 
and sugar, then add yolk of egg and dissolved chocolate, baking poAvder 
mixed Avith flour, vanilla, beaten A\ T hites, and lastly the cold Avater. This 
makes one cake. Double for layer cake. Bake 45 minutes in sIoav oven. 



THE GREATER OMAHA COOK BOOK 47 

CREAM TART 

Beat six eggs with one and one-fourth cups sugar until very light, add one 
cup flour sifted several times with two teaspoons baking powder . Flavor with 
vanilla. This will make two layers — or four eggs with the same quantity of 
flour and sugar for one layer. 

Filling — One tablespoon cornstarch mixed with two table spoons of sugar, 
one cup milk; let boil until thick, then add one cup chopped nuts — pecans 
preferred — and a little vanilla; whip until smooth. If too thick add a little 
cream. Cut layer in two, spread filling on one side, let it get cold, then 
spread whipped cream thick as desired, put the top on, and cover the whole 
with whipped cream. 

^ ^ ^ ^ ^ 

COCOANUT CAKE 

Three-fourths cup butter, two cups sugar, four eggs, separated ; flavoring, 
one cup milk, two heaping teaspoons baking powder, three cups sifted flour, 
one cup grated fresh cocoanut. 

Cream butter and sugar, add milk, beaten yolks, then beaten whites and 
flavoring. Mix baking powder in flour sifted three times. When all is mixed 
add fresh grated cocoanut. Bake in layers. 

Filling — Make an icing by beating one cup powdered sugar in whites 
of three eggs, beaten stiff. When cake is cool spread a thick layer of the 
frosting on each layer and sprinkle with cocoanut. 

DEVIL'S FOOD CAKE No. 1 

One heaping teaspoon of butter, one cup of granulated sugar ; beat this 
to a good cream, then add yolks of two eggs. Cut up one-fourth of large bar 
of bitter chocolate, put into sauce pan, add one-half cup of water, and let 
come to a boil, then pour over the above contents. Next add one and one- 
half scant cups of flour with one teaspoon of baking powder ; lastly add one- 
half scant teaspoon of soda to one-half cup of boiling water and add to the 
above. The secret of this cake is to have the batter thin. Take the whites of 
the two eggs and make a boiled icing for it or make a caramel filling. 

DEVIL'S FOOD CAKE No. 2 

Three eggs One scant teaspoon soda 

Two cups brown sugar One-half cup boiling water 

One-half cup butter One-half cup grated chocolate or 

One-half cup sour milk cocoa 

One cup flour One teaspoon baking powder 

Cream butter and sugar, add eggs, then one cup sour milk into which has 
been stirred the soda, then the water, the cocoa or chocolate and lastly the 
flour and baking powder which have been sifted together. Bake in layers; 
when cool put together with preserves and boiled icing. 

. * ^ -X* 

DEVIL'S FOOD CAKE No. 3 

Two tablespoons butter One and three-fourths cup flour 

Two cups brown sugar or one and One teaspoon baking powder 

one-half cups granulated sugar Three-fourths cup of sour milk 
Two eggs One teaspoon baking soda 

Two squares bitter chocolate 

. Cream butter and sugar, add egg, then the chocolate dissolved in three 



48 



THE GREATER OMAHA COOK BOOK 



fourths cup of boiling water, add to the mixture after cooled off, flour, baking 
powder, then the sour milk to which has been added the baking soda. Bake 
in a moderate oven from 25 to 35 minutes. 

Frosting 

One tablespoon of butter One teaspoon vanilla 

Two cups powdered sugar Four tablespoons black coffee 

Two tablespoons of cocoa 

Cream the above ingredients thoroughly, if necessary add a little more 
coffee. Spread on cake. 

* * * * * 
FIG CAKE 

Bake any preferred recipe for good white cake and put together with fig 
filling made by chopping required amount of figs, adding about two tablespoons 
sugar, same of water and wine glass of sherry ; cook over slow fire, when cool 
spread between layers of cake and cover top of cake with maple icing. 

***** 

GRAHAM CRACKER CAKE 

One-half cup butter One cup of milk 

One cup of granulated sugar One cup rolled graham cracker crumbs 

Two eggs, whites beaten and put in One cup flour 

last. Two teaspoons baking powder 

Mix in order given and bake in two layers. 

Filling — Yolk of one egg, one-half cup of milk, sugar to taste, two tea- 
spoonfuls of cornstarch, and a little lemon; boil in double boiler. Add one- 
half cup of chopped nuts and when cold, spread between layers. 

Icing — The white of one egg stirred well with one cup of powdered 
sugar and a lump of butter the size of a walnut. Stir until creamy and spread 
on the top and sides of the cake. 

* # * * * 

LAYER CAKE 

One cup butter Five eggs 

Two cups sugar One cup milk 

Juice one lemon Three cups flour 

Two level teaspoons baking powder One teaspoon vanilla 

Cream butter and sugar, add milk, then the five yolks. Mix baking 
powder with flour, and add slowly ; then vanilla and lastly the whites. Bake 
in moderate oven. 

***** 

LIGHT CAKE 

One cup sugar Two eggs 

One cup flour Three tablespoons of melted butter 

One teaspoon baking powder 

Cream sugar and flour. Put two eggs in a glass with three tablespoons of 
melted butter and fill glass with milk. Add one teaspoon of baking powder to 
sugar and flour, and lastly add contents of filled glass and beat thoroughly. 
Bake in layers and ice. 

-X* 

MARSHMALLOW CAKE 

One cup of sugar, one-quarter cup of butter, creamed, yolks of two eggs 
well beaten; beat all together until fine and creamy, then add three-quarters 



THE GREATER OMAHA COOK BOOK 



49 



cup cold water, one teaspoon vanilla, one and three-fourths cups sifted flour, 
two teaspoons baking powder. Bake in two layers. 

Marshmallow nut filling. Warm eighteen marshmallows in the oven until 
soft, spread on cake with warm knife, and cover with frosting made of the 
stiffly beaten whites of two eggs, one-half cup of chopped nut meats and con- 
fectionery sugar to make the right consistency to spread. Marshmallow 
Chocolate filling: Use the marshmallows as. directed above and cover with a 
chocolate frosting made of the stiffly beaten whites of two eggs, one square 
of grated chocolate and confectionery sugar. 

'X* "K* 'K' ~H* *X' 

GOOD ANGEL NUT CAKE 

Take the white of eight eggs, one cup of flour, one and one-quarter cups 
granulated sugar, one-half teaspoon cream tartar ; a pinch of salt, and one 
cup English walnut meats. Sift flour and sugar four or five times ; beat 
the whites of eggs to a stiff froth, adding the cream tartar and salt when about 
half beaten. Add the sugar gradually, then the flour. Sift a bit of flour 
through nuts, and fold in carefully, bake in moderate oven 25 or 30 minutes. 

# # # # * 

MERINGUES No. 1 

One cup sugar Whites three eggs 

Three tablespoons water 

Boil sugar and water until stringy. Beat whites very stiff, and gradually 
beat in the boiled sugar and water. Bake slowly for about one hour in muffin 
tins, or flat pan. 

MERINGUES No. 2 

Whites of three eggs One-half teaspoon vanilla 

Nine tablespoons granulated sugar 

Beat whites of the eggs until very stiff, add vanilla. Sift the sugar and 
add to the whites gradually until the mixture is stiff enough to form. Pour 
on parafine paper and bake slowly in an oven barely warm for 1 hour. 

^ ^ ^ 4? 

ORANGE SHORTCAKE 

One egg, one teacup sugar, one tablespoon butter, one cup of milk, two 
teaspoons baking powder, two cups flour. Bake in dripper. 

Six oranges sliced fine with one cup of sugar. When cake is done lay 
on platter and split (or better bake in two pans), spread oranges on inside 
and top, and cover the whole with whipped cream. 

•#•#'# * # 

ORANGE CAKE No. 1 

Half pound powdered sugar, twelve egg yolks, six ounces ground almonds, 
three and one-half ounces flour, scant half teaspoon baking powder, two tea- 
spoons brandy, and whites of eggs. Stir sugar with yolks of eggs and add 
the remaining ingredients and last the beaten whites. Grease pan, and bake 
45 minutes in spring form. 

Filling — Four to five oranges, two lemons, quarter pound powdered sugar, 
three whole eggs, three teaspoons of cornstarch ; use only juice of oranges and 
juice and rind of lemons. Cook all together and when cake is cold cut through 
center, put in filling, and cover with plain frosting. 



50 THE GREATER OMAHA COOK BOOK 

ORANGE CAKE No. 2 

Two eggs One tablespoon melted butter 

One cup sugar Two teaspoons baking powder 

One-half cup milk One tablespoon orange juice 

One and one-half cups flour One teaspoon grated orange rind. 

Mix in order given, and bake in square tin. Split, and fill with the fol- 
lowing orange cream : 

Put in a teacup the grated rind of one-half an orange, juice of one orange, 
and one tablespoon lemon juice. Fill balance of cup with hot water. Strain 
and put on to boil — add tablespoon wet cornstarch and cook 10 minutes. 
Beat yolk of one egg with two teaspoons sugar ; add to mixture with one tea- 
spoon butter. Let cook till butter dissolves. Cool, and fill cake. 

# # * * # 

ORANGE CAKE No. 3. 

Two cups sugar Two cups of flour 

One-half cup butter Whites of three eggs 

One-half cup cold water Yolks of five eggs 

Two teaspoons baking powder Grated rind and juice of one orange 

Cream the butter and sugar thoroughly. Add the yolks of five eggs, then 
the flour and water alternately, and then the rind and juice of one orange. 
Lastly the beaten whites of three eggs. Bake in two layers and put together 
with icing flavored with lemon. 

PEACH SHORTCAKE 

Sift two cups flour into a basin, three teaspoons baking powder and one- 
half teaspoon salt. Add three teaspoons butter and three tablespoons lard, 
then rub in finely. Mix with one cup milk, divide into halves; put each half 
into round buttered cake tin. Bake 12 minutes in hot oven. Separate upper 
portions from loAver portions of each cake with a fork. Spread with butter, 
fill with sliced and sweetened peaches and arrange in layers. Serve with whipped 
cream on top. 

^ ^ ^ 

PRUNE CAKE 

One cup sugar, four eggs not separated, one-half cup prune juice, one 
cup minced prunes, two cups flour, vanilla, one heaping tablespoon butter, two 
tablespoons melted chocolate, one teaspoon soda. 

Cook prunes day before using; cream sugar and butter, add eggs, prune 
juice, minced prunes, chocolate, flavoring, soda dissolved in one-half cup warm 
water and flour. Bake in three layers. 

# * # . # * 

RASPBERRY CAKE 

This is a most delicious cake and easily made : 

One cup brown sugar, one-half cup butter, two eggs, well beaten, one and 
one-half cups stewed or preserved red raspberries. Put juice and all in cake 
right after the eggs. One teaspoon cinnamon, one-half grated nutmeg, one 
teaspoon soda dissolved in three tablespoons sour milk, two cups flour. 

Mix and beat up well and bake, loaf shape, in a slow oven. 

STUFFED SPONGE CAKE 

Use oval sponge cakes split in two lengthwise. Dip both pieces in a thin 
syrup, then put together with a whipped, unsweetened cream. Spread the top 



THE GREATER OMAHA COOK BOOK 



51 



pieces with apple jelly and sprinkle generously with chopped nuts — pistachio 
if possible. In the center place a candied cherry. Place the whipped cream 
filling so that it shows at one side, tipping up the top layers. 

# ' * .# # # 

STRAWBERRY SHORTCAKE No. 1 

Sift together two cups of flour, two teaspoons of baking powder, one 
teaspoon of salt. Hub one-half cup of butter in flour and add enough cold water 
to form soft dough. Divide in two portions, roll out one portion, and place 
in pan, allowing dough to come half way up side of pan. Roll out remainder 
of dough, spread with soft butter, and place on first portion. Bake about 20 
minutes in a moderate oven. 

Stem, wash and drain one quart of berries, add one and a half cups of 
sugar; crush with potato masher. As soon as cake comes from oven remove 
top crust, butter both top and bottom crusts, use half the berries between 
cakes and the remainder for top. 



STRAWBERY SHORTCAKE No. 2 

Make a good short biscuit crust, roll it out about a quarter of an inch thick, 
cut into two cakes the same size and shape, spread one over lightly with 
melted butter, lay the other over it, and bake in a hot oven. When done they 
will fall apart. Butter them well, mix the berries with plenty of sugar, and 
set in a warm place until needed. Spread the berries and cakes in alternate 
layers, berries on top, and over all spread whipped cream or charlotte russe. 
The juice that has run from the fruit can be sent to the table in a tureen and 
served with the cake as it is cut. 

% % % * * 

YELLOW LAYER CAKE 

One-half cup butter Two cups flour 

One cup sugar Two teaspoon baking powder 

Two eggs One-half cup milk 

Grated rind of one lemon 

Cream butter with lemon rind, then cream with the butter and lemon 
one half of the sugar and one egg, then the rest of the sugar and the other 
egg, beat about 10 minutes after all is creamed; then sift flour and baking- 
powder together and add a little flour and a little milk to the creamed 
mixture and beat well and continue adding a little flour and milk, beating 
well each time until all is used. This makes tAvo layers and is very good 
put together and iced with orange icing. 



Loaf Cakes 



ALMOND CAKE 

One-fourth pound butter Three-fourths cup milk 

One cup sugar Two cups flour sifted with two tea- 

Three yolks of eggs spoons baking powder. 

Cream well butter and sugar, add yolks, milk and other ingredients. 
Beat whites of eggs and add citron and one cup chopped almonds. Mix all 
well. Bake 45 minutes in moderate oven. 

***** 

ANGEL FOOD CAKE 

Whites of twelve eggs, one and a half cups granulated sugar, measured 
after sifting ; one and a half teaspoons cream tartar, one teaspoon vanilla 
One cup and one tablespoon flour, measured after sifting. Sift sugar five 
times, sift flour and cream tartar together five times. Beat eggs to a foam, 
but not too stiff, sift in sugar slowly, beating all the time, sift in flour slowly, 
mixing with light folding motion. Bake in unbuttered pan, in moderate oven 
about one hour. Remove from oven, place upside down on cake cooler ; cake 
to be left in pan until cold. Can be iced. 

• * * * * * t ■ 

APPLE SAUCE CAKE 

One cup sugar One cup rasins 

One-half cup butter One cup chopped nuts 

One cup apple sauce One level teaspoon soda 

One and three-fourths cups flour 

Cream butter and sugar. Add apple sauce in which you have dissolved 
the soda. Then add the flour, raisins and nuts which have been mixed to- 
gether. Bake about 45 minutes and cover with soft icing. 

***** 

BLACKBERRY CAKE 

One and a half cups butter One teaspoon soda 

Two cups sugar One teaspoon black pepper 

One-half cup buttermilk One teaspoon allspice 

Two cups blackberry jam One teaspoon cinnamon 

Four cups flour One-half teaspoon nutmeg 

Five eggs Two heaping teaspoons baking powder 

Cream butter and sugar, add yolks, then buttermilk with soda dissolved 
in it, then flour and baking powder sifted together, to this the jam, then the 
spices and last the beaten whites. Bake in large funnel pan. Have oven hot 
at first and moderate rest of time. Should bake 1 hour or more. Grease, pan 
well and put paper, greased, in the bottom, before pouring in cake. 

***** 

BRIDE'S CAKE 

Two cups sugar One cup cold water 

Two-thirds cup butter Three cups flour 

Two teaspoons baking powder Whites of ten eggs 

Beat butter and sugar to a cream, put in water, do not beat, then alternate 
with flour and eggs, flavor to taste. 



THE GREATER OMAHA COOK BOOK 



53 



Icing — Two cups sugar, small piece butter one cup milk. Boil till threads, 
beat till cool. 

CHEESE CAKE 

Crust — Line a round spring form with following crust. One-half cup 
butter, one teaspoon sugar, one egg, one-fourth cup water, pinch salt and one- 
fourth teaspoon baking powder and flour enough so dough will roll. 

To one pound cottage cheese, rubbed through a colander, add a pinch 
of salt, one tablespoon sifted flour, three whole eggs, one-half cup sugar, 
rind of lemon, one-half pint bottle of cream, whipped. Mix thoroughly and 
put mto crust. Bake in a slow oven 1 hour. 

CHOCOLATE CAKE No. 1 

Two cups granulated sugar One teaspoon vanilla 

One cup butter One cup milk 

Two and a half cups flour Two heaping teaspoons baking powder 

Four eggs One-half cake chocolate 

Cream butter and sugar, add the yolks, milk, melted chocolate, and flour 
mixed with baking powder, vanilla and lastly the beaten whites. 

Icing — One and a half cups sugar, water enough to dissolve. Boil until 
it strings. Add it very slowly to the beaten whites of two eggs, also one-fourth 
cake of melted chocolate. 

* # # * * 

CHOCOLATE CAKE No. 2 

Five level tablespoons butter One teaspoon vanilla 

One and a fourth cups sugar Three-fourths cup milk 

Three and a half squares chocolate Three and a half level teaspoons bak- 

(melted) ing powder 

Three eggs One and a half cups sifted pastry flour. 

Cream butter, add. sugar and chocolate, then the unbeaten eggs and 
vanilla, and beat until very smooth. Sift the baking powder with one-half 
cup of the flour and use fist ; then alternate the milk and remaining flour. 
Make the mixture stiff enough to drop from the spoon. Beat until very smooth 
and bake in loaf in a moderate oven. 

# # * * * 

CHOCOLATE CREAM CAKE 

Cream together a cup of sugar, a rounding tablespoon of butter, add two 
well beaten eggs, a half cup of milk and one and three-fourths cups of flour 
measured after sifting, then sift again with a well rounded teaspoon of bak- 
ing powder. Beat all ingredients together until smooth and velvety, then bake 
in a square pan to make about two inches deep. Cover with a boiled white 
frosting to which add half a cup of cocoanut rolled fine and when that has set 
cover it with the following: 

Cook together a cup of grated chocolate, a cup of sugar, a cup of milk 
and the yolk of one egg with a teaspoon of cornstarch dissolved in a little of 
the cold milk until it thickens. Spread over top and sides, or the cake may 
be cut in squares, frosted, then cover on top and sides of each square with 
this chocolate frosting. 



54 



THE GREATER OMAHA COOK BOOK 



DATE CAKE No. 1 

One cup brown sugar One teaspoon cinnamon 

Three-fourths cup butter One tablespoon brandy 

One cup chopped dates One teaspoon baking soda 

One cup chopped nuts One cup sour milk 

Three eggs Flour 
One-half cup raisins 

Beat together brown sugar, butter, chopped dates, nuts, raisins and eggs. 
Then add cinnamon, brandy, baking soda stirred with one tablespoon hot 
water in one cup sour milk. Add to this enough flour to thicken. 

Bake in moderate oven until done. 



DATE CAKE No. 2 

One and three-fourths cup sugar One-half teaspoon ground cloves 

Nine eggs One and a third cups cracker meal 

One-half teaspoon cinnamon Twenty dates 

One-half teaspoon allspice Five tablespoons bitter chocolate 

Soak dates in wine or brandy over night. Mix sugar and yolks of eggs. 
Add to this the dates, cinnamon, allspice, ground cloves and grated chocolate. 
When beaten very light add one and a third cups cracker meal, and lastly 
beaten whites. 

Use Chocolate Icing — Melt one-fourth cake bitter chocolate with little 
water, and stir over small name until it thickens. Remove from stove, add 
powdered sugar, vanilla to taste, beaten white of an egg, more sugar until 
sufficiently thick, then ice. 

DEVILS FOOD CAKE 

One cup sugar, one-half cup butter, one cup sweet milk, two eggs, two 
cups flour, vanilla, one teaspoon soda dissolved in warm water. 

Boil one cup grated chocolate or one-half cup cocoa with one-half cup 
sugar and one-half cup milk. Cream sugar and butter, add eggs, milk, flour, 
and dissolved soda. Bake in moderate oven. 



DRIED APPLE FRUIT CAKE 

Soak three cups of dried apples over night in cold water, drain in morn- 
ing and chop fine ; then stew slowly in two cups of molasses for 2 hours. 

While this cools, cream one cup of butter with two caps of sugar. Stir 
one teaspoon of soda in one cup of milk and add to the butter mixture with 
the well beaten yolks of three eggs. 

Add to the cooled dried apple mixture one cup raisins, one cup currants, 
5s citron, one teaspoon cinnamon, one-fourth teaspoon allspice, which have 
been floured with part of the flour. Sift two teaspoons of baking powder in 
three and a half cups of flour and stir into the cake batter. Add one teaspoon 
vanilla. Lastly fold in carefully the whites of the three eggs beaten to a stiff 
froth. Bake 1 hour and 30 minutes in a moderate oven. 

FRUIT CAKE 

One pound brown sugar One-half pound almonds 

One pound butter Ten eggs 

One pound flour One-half pint molasses 



I 



THE GREATER OMAHA COOK BOOK 



55 



Two pounds raisins One nutmeg, ground 

Two pounds currants One tablespoon cloves 

One-half pound citron Two teaspoons baking powder 

One-half pound candied cherries 

Cream butter and sugar well, add eggs, beat well; then add spices and 
fruit which has been well floured with part of the one pound of flour, add rest 
of flour and baking powder, and a little brandy if desired. Fold in the beaten 
whites last. Line pan with thick paper well buttered and bake in very slow 
oven about two hours. "While still warm pour over cake one-half pint wine. 

# # # * * 
JELLY ROLL 

One-half cup sugar, two eggs, one tablespoon water, one-half cup flour, 
one teaspoon baking powder. 

Mix above ingredients and add the water the last thing before putting in 
oven. Bake in square tin about 5 minutes. Then spread generously with cur- 
rant jelly and roll. Keep roll in a napkin until served. This is sufficient for 
four persons. 

# # # * # 

GINGER BREAD No. 1 

One-half cup white sugar, one-half cup molasses, one-half cup butter, one 
small teaspoon of cinnamon, ginger, and one-half teaspoon of cloves, two 
teaspoons of soda, one cup hot water, two and a half cups of flour, two eggs. 

Mix butter and sugar, add molasses and spices alternately mix flour with 
the soda dissolved in the water. Then add the two eggs well beaten. Bake 
slowly 45 minutes. 

GINGER CAKE 

One cup sugar, one cup molasses, one cup water or sour milk, four eggs, 
three and a half cups flour, two level teaspoons soda, one level teaspoon cinna- 
mon, one level teaspoon cloves, one level teaspoon nutmeg. 

Beat the eggs and sugar, add molasses, then the soda dissolved in either 
the water or sour milk, alternate this with the flour into the egg mixture and 
put the spices in last, thoroughly mixing. Take less spices if preferred. Bake 
in two tins. Have the oven quite hot for 10 or 15 minutes then turn fire low. 

v # # # # # 

LADY BALTIMORE CAKE 

One cup butter Three level teaspoons baking powder 

Two cups sugar Whites of six eggs 

One cup milk Lemon juice 

Three and a half cups flour Vanilla 

Cream the butter, add sugar gradually. Sift flour and baking powder 
three times. Add the milk, and last add the eggs ; also lemon juice and 
vanilla. If this is too large, half makes a good sized cake. 

# * # # # 

LOAF NUT CAKE 

One and a half cups sugar Two and a half cups of flour 

One-half cup butter One cup milk 

One cup nuts Two teaspoons baking powder 

Whites of four eggs 

Cream sugar and butter. Add milk, flour and baking powder sifted to- 
gether, beaten whites then nuts, floured. Bake in loaf and cover with icing. 



56 



THE GREATER OMAHA COOK BOOK 



LEMON CAKE— Like Pound Cake 

Two and a half cups sugar, one cup butter, one cup sweet milk, juice of 
one and a half lemons and rind of one lemon, one and a half teaspoon soda, 
four cups flour, sifted three times ; five eggs, beaten separately. 

Cream butter and sugar, add yolks, then milk in which soda has been 
dissolved, then flour and beaten whites. 

####.# 

MARTHA WASHINGTON CAKE 

Bake one-half the usual recipe for Angel cake, in a layer cake pan, and 
when cold split and put together with a boiled custard, also spreading some 
of the custard on top of cake. Before serving whip one-half pint of whipping 
cream and spread over custard. Very nice to dot top with fresh strawberries 
in season. 

dfc 4fe 4& . 4t 4fe 

"TV* "JV* *A* "/V* *JV" 

MOLASSES CAKE 

Prepare two cups of molasses, two of brown sugar, one of sour milk, one 
teaspoon of soda, one cup of butter, two beaten eggs, five and a quarter cups 
of flour. Beat all together. Line a dripping pan with buttered paper and 
put in the dough. Sift white sugar over the top before baking and bake 
in a slow oven. This is excellent and will keep for weeks. 

* # * # * 
NUT CAKE 

Two-thirds cup butter Tavo full teaspoons baking powder 

One and a half cups granulated sugar Three-fourths cup milk 
Eight eggs, separated One-half teaspoon vanilla 

Three cups flour One cup chopped nuts 

Cream butter and sugar, add yolks, flour, milk, nuts, vanilla, baking 
powder and lastly beaten whites. Bake in a moderate oven. 

■¥? 4? ^s* . 

ONE EGG CAKE 

Three-eighths cup butter creamed with one cup sugar, one yolk beaten 
light, one cup milk, two and a fourth cups flour, three teaspoons baking 
powder, one-half teaspoon vanilla. 

Mix in order given, adding beaten whites last, bake in a shallow pan in 
moderate oven 20 to 30 minutes. 

* # * # # 

PEACH CAKE 

One-half cup sugar, one tablespoon butter, one-half cup milk, one egg, one 
cup flour. 

Cream sugar and butter, add milk, egg and flour. Roll out as for cookies 
and line pie pan. Cover with peaches, peeled and halved. Put a little butter 
and sugar over top, and bake in a moderate oven. 

PLAIN WHITE CAKE 

Cream a half cup of butter, mix in gradually a cup and a half of sugar, 
then add in small quantities a cup of milk and three cups of flour, to which 
has been added, after the first sifting, two rounding teaspoons of baking 
powder and then sifted again. Rounding teaspoon means those in which the 
baking powder comes as much above the edge of the spoon as the center of 
the bowl sinks below. Baking powder must be accurately measured if a cake 



THE GREATER OMAHA COOK BOOK 



57 



with big holes or a heavy one is to be avoided; the former condition for too 
much baking powder, the latter for too little. 

After the flour and milk are thoroughly beaten in, fold in the stiffly beaten 
whites of four eggs and a teaspoon of any preferred flavoring. Having the 
cake pans well but lightly greased with an unsalted fat and flour lightly 
sifted over the fat, then shaken out, the batter put in quickly and the pans 
into the oven immediately before the baking powder effervesces and the 
air is separated from the egg whites. A little less flour should be used if the 
cake is to be baked in layers. 



SPANISH BUN 

Three-fourths cup butter Two teaspoons baking powder 

One and a half cups sugar One teaspoon cinnamon 

Four eggs, beaten separately One teaspoon cloves 

One cup milk One cup nuts 

Two ounces bitter chocolate One-half cup raisins 

Two cups flour, sifted 

Cream sugar and butter, add yolks of eggs, milk, melted chocolate, sifted 
flour with baking powder mixed in it, all the dry ingredients and lastly the 
whites of eggs. 



One cup sugar 
One-half cup butter 
One egg 

One cup sour milk 
Two cups flour 



SPICE CAKE No. 1 

One teaspoon cinnamon 
One-half teaspoon soda 
One cup raisins 
One-half cup nuts 
One-fourth teaspoon cloves 



Mix butter and sugar to cream, add eggs, milk in which soda has been 
dissolved, spices, flour, and lastly raisins and nuts which have been mixed 
with some of the flour. Bake in moderate oven. 



SPICE CAKE No. 2 

Two cups brown sugar Three cups flour 

One cup butter One teaspoon allspice 

One cup cold coffee One teaspoon baking powder 

One teaspoon soda One cup chopped nuts 

Two eggs, separated 

Cream sugar and butter well then add the yolks of eggs and spices, then 
coffee in which soda has been dissolved, and flour mixed with baking powder, 
alternately. Dredge nuts and raisins with some of the flour and lastly the 
beaten whites. Bake about 45 minutes in a slow oven. 



SPONGE CAKE No. 1 

Three eggs One cup flour 

One cup sugar One-half cup boiling water 

Vanilla One teaspoon baking powder 

Cream yolks and sugar well, add flour and water alternately, flavor, and 
lastly the beaten whites. Bake in moderate oven until golden. 



58 



THE GREATER OMAHA COOK BOOK 



SPONGE CAKE No. 2 

Six eggs One cup sugar 

One cup flour Heaping teaspoon baking powder 

Beat the whites to stiff froth, add the beaten yolks, then the sugar which 
has been sifted three times, then flour and baking powder. Bake in slow 
oven until done. 

# # # * # 

SUNSHINE CAKE No. 1 

Seven eggs, one and a fourth cups sugar, one-third teaspoon cream tartar, 
one and a half cups flour. 

Beat the whites until foamy, Add cream of tartar, beat stiff. Then add 
sugar sifted three times, and yolks beaten stiffly. Fold in one and a half cups 
of flour sifted five times ; flavor, and bake in moderate oven 40 minutes. 

■as. jjfr jj. jg, - jc 

w w w w w 

SUNSHINE CAKE No. 2 

Six eggs, separated; one cup sugar, three-fourths cup flour, one-third 
teaspoon of cream tartar, one teaspoon vanilla or one tablespoon moca essence. 

First beat yolks of eggs well, stand aside, when whites are half beaten 
add cream tartar and beat stiff. Then add sugar, stir lightly, then flour lightly 
and lastly yolks. Bake in greased pan about 45 minutes in moderate oven. 

* # # * # 

WHITE FRUIT CAKE 

One and a half cups sugar Two heaping teaspoons baking powder 

One-half cups butter One teaspoon vanilla 

Four eggs One cup seeded raisins 

Three-fourths cup milk One-fourth pound citron 

One tablespoon water One-fourth pound almonds 

Two and a half cups flour 

Cream butter and sugar, add yolks of eggs, milk, water, vanilla, flour and 
baking powder which has been mixed with a little of the flour. Put raisins, 
citron and blanched almonds through grinder, flour well and add to mixture, 
and lastly the beaten whites. Bake in loaf in slow oven for 1 hour or more. 

^ ^ 

RECIPE FOR TWO CAKES 

Two cakes may be made by using five eggs and the following recipes : 
Cream together one cup of sugar and one-half cup of butter. Add one-half 
cup of sweet milk, then two cups of flour that has two teaspoons of baking 
powder sifted into it. Last fold in the beaten whites of three eggs and stir well. 
Bake this in two layers. 

Put aside the whites of two eggs for icing and use the yolks you have for 
a simple gold cake. Use one-fourth cup of butter, one-half cup of sugar, one- 
fourth cup of milk, one cup of flour and one teaspoon of baking powder. 
Stir ingredients together and bake in a loaf. There will be enough icing for 
both cakes. 



Tortes 



ALMOND TORTE No. 1 

Seven eggs (separated), one-half pound blanched ground almonds (leave 
out 18), one cup cracker crumbs, one lemon rind and juice, one tablespoon 
brandy, one cake grated chocolate, two cups sugar, one teaspoon cinnamon, 
one and a half teaspoons baking powder. Cream sugar and eggs. Mix almonds, 
baking powder, cracker crumbs together. Add chocolate and cinnamon. When 
mixed thoroughly add brandy and lemon juice, then the beaten whites. Bake 
about 1 hour in moderate oven, in spring form. Cut in half when cold and 
spread jelly between. Can be served with whipped cream. 

***** 

ALMOND TORTE No. 2 

Ten eggs, one cup sugar, two cups almonds grated or ground, one lemon 
juice and rind, a little citron cut fine, three tablespoons finely rolled cracker 
crumbs. Beat yolks and sugar until very light, then add almonds ; beat again, 
add lemon, citron, cracker crumbs and the stiffly beaten whites of eggs last. 
Bake in slow oven about 45 minutes. 

* * # # * 
BREAD TORTE 

Six eggs, one and a half cups granulated sugar, one cup grated cold boiled 
potatoes, one cup rye bread crumbs, one-half cup almonds, a little citron, one- 
half glass whisky, one teaspoon cinnamon, one teaspoon of baking powder. 
Beat eggs and sugar to a cream, add grated potatoes, slowly, and citron. Mix 
the bread crumbs with the baking powder and ground almonds, and then mix 
with the above, add cinnamon and whiskey and last add the beaten whites. 

Bake in two layers ; put together with whipped cream or chocolate frosting. 



CHERRY TORTE 

One-half pound flour One egg yolk 

Five ounces butter Two teaspoons brandy 

Two ounces sugar 

Make a dough of above,roll out and put in deep square pan, and cover 
with cherries. Bake this first. Cover cherries with sponge cake as follows : 
Six eggs (separated) One-fourth pound grated almonds 

One-fourth pound sugar Rind one lemon 

Stir yolks and sugar 15 minutes, add lemon, almonds and stiffly beaten 
whites, and bake a light brown. 

* * * * * 

CHEESE TORTE No. 1 

Crust 

One tablespoon sugar One and one-half teaspoon baking 

One tablespoon melted butter powder 
One and one-fourth cup flour One egg 

Pinch salt 

Mix like pie crust. Pat on bottom and side of spring form. 



f 



60 THE GREATER OMAHA COOK BOOK 

Filling 

Six yolks One and one-fourth pound cottage 

One and one-fourth granulated sugar cheese 
One-half pint cream One lemon (rind and juice) 

One tablespoon flour One tablespoon butter 

Six whites 

Mix yolks and sugar well, add cream, then flour, rind and juice of lemon, 
melted butter and cheese which should be put through ricer, and last beaten 
whites. 

Add same to crust, bake 1 hour in slow oven. Then turn out the light and 
leave in oven until cold. 

#"'#'#.#'■# 
CHEESE TORTE No. 2 
Crust 

Three-fourths box zwieback (ground) One teaspoon cinnamon 

One cup sugar Three tablespoons melted butter 

Mix thoroughly and pat with spoon on side and bottom of buttered spring 
form. 

Filling 

One pint cottage cheese One-half teaspoon baking powder 

Six eggs (separated) One teaspoon vanilla 

One cup sugar Juice one-half lemon 

One-half pint whipped cream Pinch salt 

Three tablespoons flour 

Cream yolks of eggs and sugar well. Add to this the cheese which has 
been put through ricer, flour, baking powder, vanilla, lemon juice, salt and 
whipped cream. Mix this thoroughly, and then add the beaten whites. Pour 
into pan and cover with one-half cup zwiebach. Bake 1 hour in very slow oven, 
and leave in oven 10 minutes after fire is out. 



CRACKER TORTE 

Seven eggs (separated) chocolate 

Seven tablespoons cracker meal Seven tablespoons chopped nuts 

Seven tablespoons grated sweet Seven tablespoons sugar 

Beat yolks with the sugar, then add cracker meal, chocolate and nuts 
which have been well mixed. Then add beaten whites. Bake in moderate 
oven about 30 minutes. Serve with whipped cream which has been mixed with 
one-half cup grated sweet chocolate. 



DATE TORTE No. 1 

Twelve eggs (separated) One teaspoon cinnamon 

One-half pound dates cut fine One-half teaspoon cloves 

Seven large soda crackers rolled fine One-half teaspoon allspice 
Two pieces German sweet chocolate One orange (juice) 

grated One lemon (grated rind and juice) 

Cream yolks of eggs with one pound pulverized sugar, to which add the 
above ingredients, and last the beaten whites. Bake 1 hour in moderate oven 
Serve with whipped cream. 



THE GREATER OMAHA COOK BOOK 61 

DATE TORTE No. 2 

Three eggs One cup dates chopped 

One cup granulated sugar One-half cup chopped nuts 

One- cup bread crumbs One teaspoon vanilla 

Beat the whites of eggs very stiff, add the beaten yolks and other ingredi- 
ents. Bake slowly in a moderate oven for 30 minutes or longer if necessary. 
Serve with whipped cream. 

DATE AND NUT TORTE 

Two cups sugar One-half dates cut in quarters 

Two heaping teaspoons baking Six eggs 

powder One-half pound shelled English 

Seven heaping tablespoon cracker walnuts. 

crumbs 

Beat whites very stiff, add beaten yolks, do not stir. Add dry ingredients, 
fold together lightly. Bake 30 minutes in moderate oven. 

Sauce 

One cup powdered sugar mixed with yolk of one egg, add stifflly beaten 
white and one-half pint cream which has been whipped, add brandy or sherry 
flavoring, beat until light and fluffy. 



GRAHAM CRACKER TORTE 

One cup sugar One cup graham crackers rolled and 

One-half cup butter sifted 
One cup milk Two eggs 

One heaping cup sifted flour Two tablespoons baking powder 

Cream sugar and butter. Add yolks of eggs, then milk the sifted 
flour, crackers and baking powder. Add the beaten whites. Bake in layers 
about 30 minutes. 

Sauce 

One cup milk One and one-half cups sugar 

One teaspoon cornstarch Yolk of one egg 

Put in double boiler and boil until thick. When cold add chopped nuts 
and juice of lemon. Put between layers and pour over cake. 



HAZEL NUT TORTE 

One-half pound powdered sugar One-half cup of dry grated sponge 

Two full cups of hazel or English cake 

walnuts One orange rind and juice 

One and one-half cakes of sweet One lemon rind and juice 

chocolate One-fourth teaspoon ground cloves 

Yolks of ten eggs 

Beat yolks and sugar well together, add grated chocolate, cloves, lemon, 
orange, cake crumbs and last the beaten whites of eggs. Bake in three layers 
and spread with beaten cream between layers and on top. 



NUT TORTE No. 1 

Seven eggs (separated) Two teaspoons cracker or bread 

One and one-half cup pulverized sugar crumbs 



62 



THE GREATER OMAHA COOK BOOK 



One cup shelled English, walnuts Juice and rind of lemon. 

One-fourth cup shelled almonds 

Cream yolks and sugar for 20 minutes ; then add grated nuts, bread crumbs 
and lemon. Add lastly the beaten whites. Put in spring form and bake in 
slow oven about 30 minutes. Turn out light and leave in oven till cool. Cover 
with white frosting. 

* * * * * 

NUT TORTE No. 2 

Six eggs (meats broken in pieces) 

One large cup sugar One-half cup dry bread crumbs 

One large cup English walnuts One-half cup flour 

Separate eggs. Add sugar to yolks in mixing bowl and stir with wooden 
spoon until creamy. Beat whites to stiff froth and fold in lightly. Add 
flour, crumbs and nuts all to be worked in very gently. Pour into well but- 
tered pan and bake in very moderate oven 1 hour. 

For dessert serve with whipped cream and fresh or preserved strawberries. 

* * * # ■ # 

ORANGE TORTE 

Six eggs (separated) Juice and rind two oranges 

Two cups powdered sugar One-half pound ground blanched 

Three-fourths cup rolled zwiebach almonds 

Stir yolks and sugar 30 minutes. Add zwiebach, almonds, flavoring and 
lastly the beaten whites. Bake slowly in spring form 45 minutes. 

POTATO TORTE 

One cup butter One-half cup of milk or cream 

Four eggs Two teaspoons baking powder 

One teaspoon cinnamon Two cups sugar 

One-half teaspoon cloves One cup mashed hot potatoes 

One-half cup melted chocolate One-half teaspoon nutmeg 

One and one-half cup flour One cup chopped almonds 

Cream butter and sugar, add yolks of eggs, put in potatoes while hot, then 
milk, spices, flour and lastly the whites of eggs. Bake in layers and spread with 
chocolate and white icing. 

###*.* 

POTATO CHOCOLATE TORTE 

One cup butter One cup grated almonds 

Two cups sugar One-fourth teaspoon cinnamon 

One-half cup cream Two and one-half cups flour sifted 

One cup potatoes boiled and riced three times. 

Four eggs One teaspoon vanilla 

Two teaspoons baking powder Rind one lemon 

Cream sugar and butter, add beaten yolks and rest of ingredients ; lastly 
beaten. whites. Bake in moderate oven 1 hour. Sprinkle with powdered sugar. 

* # , #. # * 

ZWIEBACH TORTE No. 1 

Eight Zwiebach One cup chopped almonds 

Six eggs One teaspoon baking powder 

One cup sugar 

Cream eggs and sugar. Roll the zwiebach and mix with dry ingredients. 
Lastly add beaten whites. Bake in moderate oven. Serve with whipped cream. 



THE GREATER OMAHA COOK BOOK 



63 



ZWIEBACH TORTE No. 2 

Eight zwiebach grated or mashed fine One teaspoon almond extract 
Six eggs (separated) Bind and juice of one lemon 

One cup sugar Two teaspoons baking powder 

One-half glass whiskey Two tablespoons water 

One cup English walnuts grated 

Cream sugar and eggs. Mix zwiebach and baking powder together and 
add to sugar and eggs, then the beaten whites, and lastly the water. Bake 
about 45 minutes in moderate oven. 

■SB* JB» Jfc. JC. nStm 

*7i* *JV "ft* TV" *ft" 

WALNUT TORTE 

Three-fourth pound powdered sugar Seventy-five grated English walnuts 
One and one-half tablespoons cracker One teaspoon baking powder 
meal Nine eggs 

Beat sugar and yolk of eggs well; add cracker meal which has been thor- 
oughly mixed with baking powder. To this add grated nuts, and lastly well 
beaten whites of eggs. Bake one hour in a moderate oven . 



f 



Cookies, Small Cakes and Doughnuts 



SUGGESTIONS FOR MAKING COOKIES. 

Keep the dough as cold as possible and roll out a small portion at a time, 
cut out and bake as quickly as possible. Roll thick or thin as desired, soft 
or crisp. Use as little flour as possible on the board. If cold, the dough can 
be thinner, with flour. A baking sheet is the best thing to bake them on ; if not 
possessed of one turn a dripping pan upside down and bake on the bottom. 
A pan with sides makes the cookies softer. 



ANISE CAKES 

Five Eggs One teaspoon baking powder 

Two cups sugar Flour enough to stiffen so they do 

One-half cup anise . not run when dropped. 

Drop in pans and set aside to dry 30 minutes before baking. 



ANISE DROP CAKES. 

Four eggs, three-quarters of a pound of pastry flour, three-quarters of a 
pound of powdered sugar, one teaspoon of fine anise seed. 

To make these little cakes successfully have flour and sugar weighed 
accurately, then sift flour three times, sift sugar once, then add to unbeaten 
eggs, and beat steadily for one-half hour (this is important, as the success 
depends on the thorough beating). Now add the flour and blend well; have 
ready a waxed sheet on which the anise seed has been sprinkled; now take a 
teaspoon and a cup of cold water, dip the spoon into the water then take up a 
round spoon of the mixture and drop 'onto the tin about two inches apart, 
making the rounds as even as possible. Let them stand over night (about 
twelve hours), then bake in a "slow oven. While baking, these cakes raise 
much, having the appearance of being frosted, and must be baked a light 
yellow; if the edges look too uneven at bottom you can trim them with a 
pair of shears as soon as you take each one up. 



ANISE COOKIES 

Four eggs One tablespoon anise seed 

Two cups sugar Two cups flour 

Stir eggs lightly for 15 minutes with two cups of sugar, then add the 
anise seed and the flour which has been sifted. 

Drop with teaspoon on greased tins and let dry for 30 minutes. Bake 
in moderate oven for 15 minutes. 

* # * * # 

ALMOND SLICES No. 1 

Four eggs One-half cup grated chocolate 

One and one-half cups sugar One cup grated or chopped almonds 

One teaspoon ground cinnamon One cup flour 

One-half teaspoon ground cloves One teaspoon baking powder 

One-half teaspoon ground allspice Mix in order given 

Bake in a flat pan and cut into squares or diamond shape before serving. 



THE GREATER OMAHA COOK BOOK 65 

ALMOND SLICES No. 2 

Two cups brown sugar One teaspoon cinnamon 

four eggs Two teaspoons baking powder 

One-half cup chopped almonds One and one-half cups flour 

Beat the sugar and eggs thoroughly add remaining ingredients and bake in 

large shallow pan 15 minutes in moderate oven. When cold cut in slices and ice. 

^ ^ ^ $f ^ 

ALMOND COOKIES 

One pound grated almonds One-half teaspoon vanilla 

One pound pulverized sugar One teaspoon sherry 

One teaspoon cinnamon One teaspoon brandy 

One-half teaspoon allspice Five cents citron 

One-half teaspoon cloves Three eggs (separate) 

Mix almonds and sugar well, then the yolks of eggs and cream thoroughly ; 
add spices, flavoring, citron and lastly the beaten whites. Drop on oiled paper 
and then decorate with slices of citron, blanched almonds and candied cherries. 



ALMOND STICKS 

Four cups of flour Four eggs ; one yolk left for top 

Two cups of light brown sugar Two tablespoons cinnamon 

One cup of coarsely chopped almonds One tablespoon cloves 

One cup of coarsely chopped citron One-half tablespoon baking powder 

Mix eggs and sugar then add other ingredients, make the dough stiff 
enough to handle, cut in long strips then flatten and bake. 

^ ^ -H* -H* 

ALMOND WREATHS 

Four eggs, two-thirds cup of granulated sugar, two ounces of grated 
chocolate (sweet and bitter equal parts), three-quarters of a pound of ground 
almonds, run through food chopper. 

Cream eggs and sugar for 15 minutes, add chocolate, then nuts ; when well 
mixed form into rings by running through a pastry bag and tube, with an 
opening the size of a small finger ; if you have no tube, make a cone of writing 
paper waxed with paraffin. 

# # # # # 

ALMOND STRIPS 

Four whole eggs One teaspoon cinnamon 

Two cups brown sugar One cup almonds blanched and cut fine 

Two cups flour 

Mix above ingredients and bake in three flat greased pans in hot oven. 
When hot cut in regular strips one-half inch wide and five inches long ; before 
taking out of pans, frost with one cup powdered sugar and two tablespoons 
water. / 

CREAM SCONES 

Take two cups of flour, four teaspoons of baking powder, two tablespoons 
of sugar, four tablespoons of butter, one-third cup of milk or cream. Mix 
and sift dry materials (flour, baking powder, sugar and salt). Cut in the 
butter with a knife; add the eggs, well beaten, and milk. Put on a floured 
board and roll to three-fourths of an inch in thickness. Cut in squares. Brush 
white of egg on them and then sprinkle with sugar. Bake in a hot oven over 
15 minutes. 



66 



THE GREATER OMAHA COOK BOOK 



COOKIES No. 1 

One cup sugar, one-half cup butter, two eggs, one small teaspoon baking 

powder sifted in the flour — just enough flour to roll nicely. 

For ginger cookies add one-fourth cup molasses and spices as above. 

***** 

COOKIES No. 2 

One cup butter Two cups flour 

Three eggs Two cups sugar 

One tablespoon baking powder Four tablespoons milk 

Cream butter and sugar, add eggs and milk. Mix baking powder with 
flour, add to above. Roll out thin and bake. 

COOKIES No. 3 

Two cups of sugar, one cup butter, one cup of milk, three eggs, work 
together, add flavoring, two teaspoons baking powder, enough flour to make a 
soft dough, roll thin, cut out, sift over with sugar and bake. 

***** 

COOKIES— LEMON 

One cup butter Three eggs 

One cup sugar Two teaspoons baking powder 

Flour Lemon juice. 

Cream butter and sugar well, add eggs, a little lemon juice, baking powder 
which has been mixed with enough flour to stiffen. Stand dough in refrig- 
erator several hours before using. If necessary add more flour to roll. Brush 
with white of egg and sprinkle with chopped almonds and sugar before 
baking. ***** 

BROWN COOKIES No. 1 

One-half cup butter, one cup brown sugar, one-half cup white sugar,, four 
eggs, separated ; one-half cup of sour milk, one small teaspoon of baking soda, 
one-half cup sweet milk, one-third cake bitter chocolate, two teaspoons cin- 
namon, one teaspoon cloves, 10c nuts, 5c citron, one teaspoon baking powder, 
two cups flour. Cream butter and both sugars well. Then add the yolks of 
eggs and the sour milk in which the baking soda has been dissolved. Add the 
chocolate which has been cooked in the milk about 5 minutes. Then add 
spices, nuts, citron and baking powder which has been sifted with the flour, and 
lastly the beaten whites. Spread in buttered tin, and bake about 30 minutes, 
and when baked cover with white icing and cut in squares. 

***** 

BROWN COOKIES No. 2 

One pound brown sugar, three eggs, separated; one teaspoon cloves, one 
teaspoon cinnamon, one teaspoon allspice, oneTfourth pound almonds, 5c citron, 
one-half teaspoon baking soda, one and a half cups flour, one-fourth cup boil- 
ing water. Cream sugar and yolks. Dissolve baking soda in one-fourth cup 
boiling water. To the yolks add spices. Then flour and chopped nuts, and 
last beaten whites. Spread in flat tin. Bake about 20 minutes. Spread with 
white icing and cut in squares. 

***** 

BUTTER COOKIES No. 1 

One-half pound butter, one and a half cups granulated sugar, two eggs, 
one lemon, rind and juice ; one level tablespoon baking powder, four scant cups 
flour. Cream butter and sugar, add eggs, then lemon and last flour and baking* 
powder. Mix well. Set in ice box till morning, roll out. brush with whole 
beaten egg, sprinkle with grated almonds, sugar. Cut and bake. 



THE GREATER OMAHA COOK BOOK 



67 



BUTTER COOKIES No. 2 

tWr cups flour One-half pound almonds 

One pound light brown sugar One pound butter 

Mix four cups of flour with one pound of light brown sugar and one-half 
pound of almonds chopped fine, then put in one pound of good butter and knead 
'for about 30 minutes. Then put in your pans and flatten to proper thickness 
with your hands, as you can not roll out same. Then bake in a slow oven to a 
light brown, cut in squares while hot and sprinkle with a little sugar. This 
recipe will make 65 to 70 good sized cookies and the older they get the better 
they are. 

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w w w w -T? 

BUTTER COOKIES No. 3 

One pound butter One lemon, rind 

One pound sugar Six tablespoons alcohol 

Four eggs, separated Three and a half cups flour 

Cream butter and sugar, add yolks and work well with hand; add lemon 
rind grated, alcohol, then stiffly beaten whites and about three and a half cups 
flour, or more if necessary to make a stiff dough. Let dough stand over night ; 
roll thin, cut and bake in fairly hot oven until light brown. 

BUTTER COOKIES No. 4 

One pound butter beaten until all the water is out of it, two cups sugar, 
five eggs beaten together, juice and rind of one lemon, one teaspoon vanilla, 
three tablespoons milk, can be left out ; two teaspoons baking powder, flour 
enough to thicken and roll thin. Grind almonds, then mix with sugar and 
cinnamon. Sprinkle on dough, then fold over and roll out again, then bake in 
moderate oven. y 

CALIFORNIA COOKIES 

Two and two-thirds cups of flour, three level teaspoons of baking powder, 
one-fourth teaspoon of salt, one-third cup of butter, one-third cup of lard, one 
cup of brown sugar, one-half cup of chopped figs, one-fourth cup chopped 
raisins, one-fourth cup chopped walnuts, four eggs, one-fourth cup milk. Sift 
together flour and baking powder, and salt. Cream sugar and shortening, add 
yolks of eggs, milk, fruit and nuts, mixing thoroughly. Stir in half the flour, 
add the stiffly beaten whites, and finally the remaining flour. Drop by teaspoon- 
fuls two inches apart on buttered tins and bake in a moderate oven 15 minutes 
or until brown. Enough for 65 cookies. 

* * # # # 

CHOCOLATE MACAROONS 

Whites of three eggs beaten stiff, one-half pound powdered sugar, one-half 
pound almonds, ground; one cake German sweet chocolate, grated. Mix all 
together, drop with a teaspoon. Bake in a slow oven, just warm. 

CHOCOLATE DIPS 

Beat the whites of six eggs to a stiff froth, add one cup of sugar and beat 
well, then acid the well beaten yolks and one cup of sifted flour. Flavor with 
lemon or vanilla. Add 1 heaping teaspoon of Baking Powder. Bake in a 
square pan and let cool. Cut in squares. 

Icing — One-half pound Baker's Chocolate, two cups of sugar, one cup 
water. Let boil to a thick syrup. When cool dip cake into this and roll in 
powdered sugar. 



68 



THE GREATER OMAHA COOK BOOK 



DATE PADDIES 

Two-thirds of a cup of soft butter, two and two-thirds cups brown sugar ; 
when partly mixed break in four eggs and beat until light. Then add one-cup 
milk, three and a half cups flour, four teaspoons baking powder and mix until 
smooth. Add one teaspoon each cinnamon and nutmeg, one pound dates stoned 
and cut in half. Bake in gem pans in moderate oven and frost with icing. 

# * * # # 

EGG COOKIES No. 1 

Six eggs one cup butter, five teaspoons baking powder, one teaspoon 
vanilla, two cups sugar. 

Cream sugar and butter, add eggs, vanilla, baking powder, and enough 
flour to roll out dough. Cut and bake in moderate oven. 

EGG COOKIES No. 2 

Yolks of ten hard boiled eggs, one pound butter, one pound granulated 
sugar, chopped almonds, few. 

Cream butter and sugar, add the yolks of the hard boiled eggs which have 
been rubbed to a paste ; mix well, and add two whole raw eggs, rind and 
juice of one lemon and flour enough to roll. Roll moderately thin, and brush 
with one egg beaten with one teaspoon water ; sprinkle with sugar and chopped 
almonds. Bake in moderate oven until a light brown. 

FIG ECLAIRS 

To a half a cup of butter add a cup of boiling water and when boiling again 
add a cup of sifted flour and a spoon of salt, putting it in all at once and stirring 
over the fire until well mixed. Set aside until cool, then beat in one at a time 
three eggs dropped in whole and the mixture beaten for 3 or 4 minutes between 
each egg. 

Drop in large spoonfuls on a well greased pan, about two inches apart. 
Bake 30 minutes in a moderate oven. Try one before taking all out, and if 
it does not drop when put in the cool air they are done. Make a small hole in 
the top or side and fill with a spoon of fig filling. 

Fig Filling — Half a pound of figs chopped fine, six tablespoons of sugar, 
four teaspoons of orange juice and the grated rind of half an orange, cooked 
in a double boiler until the thickness of cream. 

# * # * # 

FROZEN NUT COOKIES 

Two cups sugar, one cup butter, three cups flour, tAVO teaspoons baking 
powder, four eggs, one cup hickory or walnuts. 

Mix butter and sugar, add the eggs, flour and baking powder, then the 
nuts rolled fine. Let dough freeze over night. In the morning roll thin and 
bake. 

# # * * * 

FRUIT COOKIES No. 1 

Two-thirds cup butter Two cups flour 

One-half cup sugar One scant teaspoon soda 

One-half cup syrup One scant teaspoon cinnamon 

One-half cup chopped nuts One-half teaspoon salt 

One-half cup figs' or dates One-half teaspoon nutmeg 

Two eggs 

Cream two-thirds cup butter, flank fat or crisco ; beat into this one-half 



THE GREATER OMAHA COOK BOOK 



69 



cup each sugar and corn syrup. Sift together two cups flour, a scant teaspoon 
each of soda and cinnamon, one-half teaspoon each salt and nutmeg. To the 
flour add one-half cup chopped nuts and the same amount of figs or dates cut 
up, and add to the creamed mixture with two well beaten eggs. Drop from a 
spoon in small cakes and bake. 

^ ^ ^ 

FRUIT COOKIES No. 2 

Two eggs, two cups brown sugar, two-thirds cup butter, one-half cup 
warm water, one teaspoon each of soda, dissolved in the water ; cinnamon and 
cloves, one cup of raisins, chopped fine. Add flour enough to roll thin and 
bake. 

^ ^ ^ ^ 

GINGER SNAPS 

Boil four cups of molasses and stir in two tablespoons of butter. Remove 
from stove and add one tablespoon of ginger and one teaspoon salaratus rolled 
fine. Stir in four cups flour while hot, roll thin, cut out and bake. 

###*•#'. 

HAZEL NUT STRIPS 

Take six eggs, a cup of granulated sugar, half a cup of almonds, and half 
cup of hazelnuts, each rolled or grated fine ; a few drops of vanilla, and a 
quarter of a cup of flour, to which is added half an even teaspoon of baking 
powder. Beat yolks and sugar until light, add in succession nuts, flavoring r 
flour, baking powder, and, lastly, whites beaten to stiff froth. Bake in moder- 
ate oven in single sheet one-half inch thick, lining pan with paper and oiling 
well. When done spread with a thin layer of some tart jelly, cover this with 
boiled icing and sprinkle thickly with grated hazel nuts. Cut in strips inch 
wide and three inches long. 

# # # # # 

GERMAN CHOCOLATE COOKIES 

Two eggs Grated rind one-half lemon- 

One cup brown sugar One and one-third cups almonds, 

Two bars German chocolate blanched and chopped 

One-fourth teaspoons cinnamon One cup flour 

One-half teaspoon salt One teaspoon baking powder 

Beat eggs until light, add sugar gradually, and continue the beating ; then 
add chocolate, grated; and remaining ingredients. Drop from spoon on a 
buttered sheet and bake in moderate oven. 

# # # # # V 

HARD TACK 

One cup chopped dates, one cup chopped walnuts, one cup sugar, two eggs, 
a dash salt, dash baking powder, three-fourths cup flour. 

Mix sugar, salt, flour and baking powder. Add nuts and dates, well mixed, 
and last the beaten eggs. Spread not too thick, and bake about 20 minutes. 
When cool cut into strips, and roll in powdered sugar. 

# * # # * 

LEBKUCHEN WITH PECANS 

One and a half cups brown sugar, one tablespoon butter, one cup molasses, 
yolks of three eggs — use white for frosting ; five whole eggs, two tablespoons 
whiskey, two and a half teaspoons cinnamon, one-half teaspoon cloves, one- 
half teaspoon allspice, one-fourth cake sweet chocolate, two and a half cups 
shelled pecans, three cups flour, two teaspoons baking powder. 



70 



THE GREATER OMAHA COOK BOOK 



Mix in order given. Spread in pans and bake. When nearly cold, cut and 
remove from the pan and ice. 

^fp ^ 4£ ^ 

LEBKUCHEN No. 1 

Four eggs, three cups brown sugar, two cups flour, one teaspvjon baking 
powder, one cup walnuts, one-half teaspoon cinnamon, one-fourth teaspoon 
allspice, one-fourth teaspoon cloves. 

Beat eggs, whole, with sugar until creamy; add flour, spices and chopped 
nuts. Spread in long pans, bake in medium oven and cut in squares while 
hot. Ice with one beaten white of egg and sugar. 

% % * * * 

LEBKUCHEN No. 2 

One and a half pounds dark brown sugar, one-half glass of wine, one 
scant teaspoon baking soda, one-fourth teaspoon cloves, one-half teaspoon 
allspice, one teaspoon cinnamon, two eggs, one-half cup nuts, chopped fine ; 
flour. 

Melt sugar in wine and put baking soda into same. Add spices. Beat 
eggs lightly and add to same. Mix nuts with some flour, add enough flour 
to thicken. Spread out in tins and cut in squares. 

LEBKUCHEN No. 3 

Six eggs, three cups white sugar, one and a half teaspoons baking powder, 
one teaspoon cinnamon, one-half teaspoon cloves, one-half teaspoon allspice, 
two and a half squares chocolate, two and a half cups flour, juice of one-half 
lemon, one-half cup nuts. 

Beat yolks of eggs well, fold in the beaten whites, add sugar and then the 
melted chocolate, lemon and spices. Mix baking powder with flour and sift 
twice ; then add nuts. Spread in long pans. Bake in moderate oven 20 or 25 
minutes. Cut in squares and frost if desired. 

MACAROONS 

One pound granulated sugar, one pound pulverized sugar, 10 eggs, whites ; 
one pound almond paste, two tablespoons flour. 

Mix granulated and pulverized sugar, and put through sieve twice. Mix 
thoroughly the 10 beaten whites, one-half at a time , with sugar and two 
tablespoons flour. Rub one pound almond paste thoroughly until smooth. 
Add slowly into the sugar and egg mixture. Drop on papered pan about one 
teaspoon for each cookie. Bake in slow oven until light brown. These will 
keep for some time in a cool place in covered jar. 



MARGUERITES 

Boil one cupful of sugar and half a cup of Avater until the syrup will 
thread. Remove to back of stove and add two marshmallows cut into small 
pieces. Pour on the whites of two eggs beaten until stiff, then add two 
tablespoons of shredded cocoanut, one cup of English walnuts broken in 
small pieces, and one-fourth of a teaspoon of vanilla. Spread saltines with this 
mixture and bake until delicate brown. 



THE GREATER OMAHA COOK BOOK 71 

OATMEAL COOKIES No. 1 

One-half pound butter, melted; two cups sugar, one teaspoon cinnamon, 
five tablespoons milk in which is dissolved one teaspoon soda, one cup raisins, 
three cups oatmeal, two cups flour, two eggs, 

Mix all ingredients together, drop little from spoon, place but few in a 
row, as they spread. Bake in moderate oven. 



OATMEAL COOKIES No. 2 

One cup "C" sugar, one cup butter, two cups flour, two tablespoons milk r 
three cups oatmeal, one egg. one teaspoon soda. 

Cream sugar and butter, add egg, flour oatmeal and soda which has been 
dissolved in the milk. Roll thin and bake in quick oven. 



ONE EGG COOKIES 

One cup of sugar, one cup of butter, one egg, one teaspoon baking powder, 
one teaspoon vanilla. 

Cream sugar and butter, add egg and two cups of flour and enough more 
flour to roll out dough. Sprinkle tops of cookies with yolk and sugar and 
nuts if desired. 

ORANGE COOKIES 

Three-fourths cup butter, six cups flour, one cup sugar, one heaping tea- 
spoon baking powder, three eggs, grated rind of two oranges. 

Cream butter and sugar, add eggs, then flour to which baking powder 
has been added, lastly the grated rind of two oranges. Roll thin but do not 
bake brown. 

***** 

PEANUT COOKIES No. 1 

One-third cup butter, one-half cup sugar, one-third cup milk, two eggs, one 
and a half cups flour, one-half teaspoon salt, one cup finely chopped peanuts, 
one and a half teaspoons baking powder, one teaspoon lemon juice. Drop by 
spoonfuls on greased pans. Baken about 10 minutes in quick oven. 



PEANUT COOKIES No. 2 

One cup of butter, one cup sour cream, two cups of sugar, two eggs, one 
teaspoon of soda, one cup finely chopped peanuts, flour enough to make soft 
dough. Cream butter and sugar, add eggs, sour cream in which the soda has 
been dissolved, and flour. Roll thin and bake. 



ROCKS No. 1 

Three cups sugar, one-half cup sour milk, one teaspoon ground cinnamon, 
one-half teaspoon ground allspice, one-half teaspoon ground cloves, one-half 
teaspoon ground nutmeg, one teaspoon baking soda, one cup seeded raisins 
chopped, one sifter of flour, two teaspoons baking powder, one cup shortning, 
three eggs. 

Cream shortning, sugar and eggs. Mix soda in milk, add all spices and 
raisins, then flour mixed with baking powder. Drop in pan and bake in hot 
oven. 



72 



THE GREATER OMAHA COOK BOOK 



ROCKS No. 2 

One cup butter, one and a half cups brown sugar, three eggs, three cups flour, 
one cup English walnuts, one cup raisins, one teaspoon soda, one teaspoon 
vanilla. 

Cream butter and sugar well, add eggs, soda which has been dissolved 
in two teaspoons hot water, flour, walnuts, raisins and vanilla. Reserve part 
of- the flour for flouring the nuts and raisins. Drop from spoon and bake in 
moderate oven. 

>■ # # * # * 

SOUR MILK COOKIES 

One-half cup butter, one and a half cups sugar, one-half cup sour cream, 
two eggs, one scant teaspoon soda, flour to roll. 

Cream butter and sugar, add eggs, soda dissolved in sour cream, and flour 
enough to roll. .Bake in moderate oven. 

# * # # * 
SPICE COOKIES 

One cup syrup, two teaspoons soda, one cup sugar, two eggs, one-half cup 
butter, melted; cloves, ginger, cinnamon, one cup sour milk, one cup flour, 
one cup shelled walnuts. 

Beat eggs and sugar to a cream, add melted butter, syrup and one-half 
teaspoon of each spice. Then add flour and baking soda dissolved in a little 
water. Last add the milk and walnuts. Bake in a floured pan in moderate oven. 

'A- -A- -/> -A : 

DROP DOUGHNUTS 

Two eggs, one cup sugar, pinch salt, pinch cinnamon, one cup rich milk, 
three cups flour, two teaspoons baking powder. 

Beat eggs and sugar, add salt and cinnamon, then milk, and lastly flour 
and baking powder that has been sifted two or three times. Drop from a 
floured spoon into hot fat. 

# * # m # 
DOUGHNUTS 

Three tablespoons crisco or butter, three-fourths cup sugar, two eggs, 
one teaspoon nutmeg, one cup warm mashed potatoes, two and a half cups 
flour, three teaspoons baking powder, one teaspoon salt, one teaspoon vanilla," 
one-fourth cup sweet milk. 

Cream crisco and sugar, add eggs, mashed potatoes, nutmeg, mace, milk 
and last the flour, baking powder and salt which have been sifted together. 
Roll as for cookies, cut and drop into deep fat. 

# * # # # 

STUFFED DOUGHNUTS 

Make doughnuts after your favorite recipe, roll thin, and cut out with 
small cookie cutter. Have prepared some stewed prunes or apricots drained 
from their juice. Place some of the fruit between two of the circles, press 
the edges firmly together, and fry in deep fat, When cold roll in pulverized 
sugar. 

There is a secret connected with the making of these particular dough- 
nuts and that is how to prevent them from splitting open while frying. It is 
the simple method, of wetting the edges of the dough with milk before pressing 
them together. 



THE GREATER OMAHA COOK BOOK 



73 



FRYING DOUGHNUTS 

When frying doughnuts have a pan of boiling hot water standing upon 
the range and as each doughnut is taken out of the fat dip it into the hot water 
very quickly, and observe the quantity of fat washed off from them in this 
way. The grease does not allow the water to penetrate into the doughnut and 
the heat of the cake evaporates the water almost instantly. After the frying is 
done allow the water to become cold and take from it the grease which has 
become hard. 

* * # # * 

VIENNA PRETZELS 

One-half pound sugar, one-half pound chopped nuts, one-half pound flour, 
yolks of six eggs. 

Cream yolks and sugar, add flour and nuts. Form in pretzel shape, cover 
with white of egg, a little sugar and almonds. Bake in moderate oven. 

***** 

YOLK RING 

Grated yolks of three hard boiled eggs, one raw yolk, one-half cup of 
butter, one-half cup of sugar, two cups of sifted pastry flour, one-half tea- 
spoon of lemon extract, a dash of nutmeg or mace. 

Cream butter, yolks and sugar until a light creamy mass; add other in- 
gredients, kneed well, roll one-quarter inch thick, and cut with a doughnut 
cutter to form rings. "When all are cut brush with well beaten egg, sprinkle 
with sugar and bake in moderate oven until a golden brown. 

***** 

FIG TARTS 

Line gem tins with rich pastry and bake. Remove from tins. Then boil 
one pound of figs cut fine, one cup sherry wine, one cup water, and one cup 
sugar until tender and thick as jam. When cold, fill pastry cups. Whip half 
pint cream, sweeten, flavor with vanilla, and cover the top of each tart. This 
makes a dozen delicious tarts. 

* * * * * 
PECAN TARTS 

Beat yolks of three eggs to a cream, add half a cup of sugar, and beat for 
5 minutes. Pound half a pound of shelled pecans slightly. Add them to the 
eggs and sugar. Place the mixture in patty pans lined with paste, bake 10 
minutes; beat the whites of the eggs stiff, and two tablespoons sugar; spread 
on top of tarts and brown in oven. 

* * * * * 
SNOW BALLS 

Make a noodle dough with two eggs. Add one tablespoon butter, one tea- 
spoon brandy, and roll very thin. Cut round, fry in deep hot fat. When 
done sprinkle top with pulverized sugar. 

* * * * * 

NEWPORT CAKES 

Take a pint and a half of flour, a half cup of sugar, a half cup of butter, 
a cup of milk. Having mixed with the flour two heaping teaspoons of baking 
powder, add the other ingredients, into which have been stirred two eggs 
beaten very light. Bake in tins for 20 minutes. 



74 



THE GREATER OMAHA COOK BOOK 



SCOTCH SHORTBREAD 

Two pounds of flour, one pound of butter, a half pound of sifted sugar, 
a few citron, caraway comfits, and sweet almonds. Put a pound of butter 
into a basin. Squeeze it with your hands near the fire until the butter is quite 
soft. Squeeze into it the same way the flour and sugar. Add the sweet almonds 
chopped fine. Mix well together. Shape portions of it into small cakes a 
half inch thick, using the floured hands as before. Bake in a slow oven. 
Sprinkle over them the citron and caraway comfits. 

* * * * * 

COCOANUT BALLS 

Make a good spongecake and bake about two inches thick in square 
pan. When done cut in cubes, dip in boiled frosting, then in shredded cocoanut. 
If a dainter cake is desired the foundation may be made of angel's food. 

'f? rfe ')£ *j> 

GRAHAM TEA CAKE 

One cup of granulated sugar, one tablespoon of butter, one egg; beat 
these together and add one cup of sour milk, one teaspoon of soda, one tea- 
spoon of cinnamon, one cup of chopped raisins (these may be omitted), two 
cups of graham flour. Drop with teaspoon on buttered pans and bake. 

-X' ^ ^ ^ ^ 

DANISH SNOWBALLS 

Take two tablespoons butter and put into a stewpan. Set over fire and 
stir in it two cups of flour. Then one and one-half cups of boiling water. 
Mix and stir this over the fire until it forms smooth around the pan. Take 
from fire and cool. When cool, beat into it five eggs, one at a time ; beat hard 
for 10 or 15 minutes, and in the meantime have a kettle of boiling fat on the 
stove. With a teaspoon form dumplings and drop into the fat. Boil about 10 
minutes. Then put on heavy brown paper to drain. Serve hot with powdered 
sugar. 

***** 

NEW ENGLAND SEED CAKES 

Rub together thoroughly one pound of flour and one-half pound of butter, 
then beat in three-fourths pound of sugar and four eggs until creamy, adding 
one-half teacup of caraway seeds and one tablespoon rosewater; drop by 
dessert spoonfuls onto a greased tin and bake from 20 to 30 minutes in slow 
oven. 



Candies 



BROWN CREAM TAFFY 

Two pounds brown sugar Butter, size of an egg 

One teaspoon vinegar One-half cup water 

Boil all together until it will harden when a little is dropped in cold 
water, and add four drops of extract of orange. Pour into well greased pan; 
when cool enough to handle pull until creamy. 

BUTTER FUDGE 

Boil six tablespoons of water, six tablespoons of sugar, two of butter, and 
twelve of corn syrup in a pan till it forms a soft ball when tried in water. Take 
from fire and beat till creamy. Pour on a buttered platter and cut in squares. 

This makes just a small recipe, about one-half of usual fudge recipe. 

***** 

BROWN SUGAR FUDGE 

Take one-half cupful of milk, let it boil, then put in a little over a cupful 
of white sugar and one-half pound of brown sugar. Let it come to a boil, then 
try a little of the candy in cold water. Before you take it off the stove put 
in some chopped walnuts, then take it by an open window, beat it till little 
spots come on it, then put it in the box which you have put wax paper in. 
Let it cool before you put cover on. 

CARAMEL BRANDY CANDY 

Two cups granulated sugar, one cup milk stir before putting on fire, until 
sugar melts, then boil until drops in strings from spoon. In separate sauce- 
pan melt three-fourths cup of granulated sugar (caramelize) until it is a light 
brown, pour it in with other, beating hard; then add two tablespoons brandy, 
one tablespoon vanilla, lump butter size walnut, beat until it begins to crack 
and pour on platter. 

***** 

CHOCOLATE MARSHMALLOWS 

Two cups of sugar, three tablespoons of chocolate or cocoa, one teaspoon 
of butter. Mix well and add one-half cupful of sweet milk. When boiling 
drop in the marshmallows. When done beat well and add one teaspoonful 
of vanilla extract. Pour into buttered pan. When cold cut in squares. 

***** 

CHRISTMAS CANDY 

One cake of crystallized pineapple, one-quarter pound cherries, one-quarter 
pound English walnuts. Chopped comparatively fine and stirred into the 
fudge when you remove from the stove. When thick pour on buttered plate 
and cut into squares when cold. 

COCOANUT CANDY 

Two cups sugar One-half cup milk 

Three-fourths cup cocoanut 

Boil sugar, milk and cocoanut 5 minutes. Remove from fire, stand pan 
in cold water and stir until it creams. When cold cut in squares. 



76 



THE GREATER OMAHA COOK BOOK 



COCOANUT CREAMS 

Three cups of white sugar with enough water to moisten; put on to boil 
until it threads, then take it off and add a small piece of butter and add as 
much cocoanut as liked, and then beat until white and creamy. Drop by 
spoonfuls on waxed paper and put in cool place. May be flavored if liked. 

COCOANUT CREAM CANDY 

Three cups of white sugar, scant cupful of water, half teaspoon of cream 
of tartar; boil ten minutes, then add one cupful of cocoanut, beat together, 
and drop on white paper by the spoonful. 

# * # # * 
COCOA FUDGE 

One and one-half cups of sugar, one-half cup of sweet milk, a small piece 
of butter, six teaspoons of cocoa, one-half teaspoon of vanilla. Mix sugar and 
cocoa and add milk. Let boil, stirring so it won't burn. Add butter and 
vanilla. When it forms a small ball when dropped in cold water take from 
fire and beat. This makes it creamy. Pour on buttered plate and mark in 
squares. 

# # * * * 
CORN TAFFY 

Take a 10c can of corn syrup, one cup of brown sugar, two tablespoons 
vinegar, one tablespoon butter; boil until it snaps in water. Pour on to a 
buttered platter and pull. This is delicious. 

# # ■ # # * 

CHOCOLATE CARAMELS 

Two cups of sugar, one cup of New Orleans molasses, one-half cup of 
chocolate grated, one cup of milk, butter half size of egg. Boil half an hour, 
stirring to keep from burning. Pour in buttered pans and when cool cut in 
squares. 

# # # # # 

CHOCOLATE CREAMS No. 1 

Whites of two eggs, one and one-half tablespoons vanilla, one and one- 
half tablespoons water, two pounds granulated sugar. Put eggs, vanilla and 
water in a bowl, set in a dish of boiling water, and stir in sugar. When thick 
enough to mix, take on kneading board and work into shape, put on plates 
sprinkled with some sugar to keep from sticking. Let stand until hardened 
and then dip into melted Baker's chocolate. Lay on buttered papers. 

CHOCOLATE CREAMS No. 2 

Boil one cup granulated sugar and one-fourth cup milk without stirring 
till it spins a thread when dropped from a spoon. Cool partly and beat until 
thick and creamy, add one-fourth teaspoon vanilla, turn on a buttered plate 
and mold into small balls. When dry, dip in melted chocolate and drop on 
waxed paper. This fondant can be used for nut creams, date creams, or 
in any way desired. 

DATE FUDGE 

Two cups sugar Butter size of walnut 

One-half cup milk Two squares chocolate 

One teaspoon vanilla One-fourth pound dates cut fine 



THE GREATER OMAHA COOK BOOK 77 

Boil sugar, milk, butter and chocolate 4 minutes. Add vanilla and dates ; 
beat until creamy; put in buttered pan to cool. 

DIVINITY CANDY 

Two cups granulated sugar, one-half cupful corn syrup, one-half .cup 
water. Cook till it threads a little, then pour in white of one egg well beaten ; 
beat till creamy, then add one cup walnuts chopped fine. 

# # * # * 

FRUIT CANDY 

Three cups sugar One-half cup nuts 

One and one-half cups milk Butter size of walnut 

Four squares chocolate One-half cup raisins 

One-half cup cocoanut 

Add milk to sugar and let cook until it comes to a boil, then add butter 
and chocolate and let cook until it forms a ball in cold water. Take off stove, 
add other ingredients and beat until creamy. Pour in buttered plate and when 
cold cut into squares. 

FRUIT FUDGE 

Three cups of granulated sugar, one-half cup milk, one tablespoon butter, 
one-half teaspoon vanilla, one-half cup of nut meats, one-half cup of figs, 
dates or raisins, and one-half cup of shredded cocoanut. Boil sugar, butter 
and milk until a soft ball forms when dropped into water. Remove from fire 
and set in a dish of cold water after vanilla has been added. Cool until almost 
cold, beat rapidly, adding nuts and fruit. Pour into platter and cut into 
squares. 

* # # # # 

FRENCH DAINTY 

Two envelopes Knox Acidulated One and one-half cups boiling water 

Gelatine One cup cold water 

Pour cups granulated sugar. 

Soak the gelatine in the cold water 5 minutes. Add the boiling water. 
When dissolved add the sugar and boil slowly for 15 minutes. Divide into 
two equal parts. When somewhat cooled add to one part one-half teaspoon 
of lemon flavor found in separate envelope, dissolved in one tablespoon of water 
and one tablespoon lemon extract. To the other part add one tablespoon 
brandy, if desired, one-half teaspoon extract of cloves and color with the 
pink color. Pour into plates that have been dipped in cold water. Let 
stand over night; cut into squares. Roll in fine granulated or powdered 
sugar and let stand to crystallize. Vary by using different flavorings and 
colorings. * * * * * 

FUDGE SANDWICH 

Two cups of sugar, half cup of milk, butter size of an egg. Boil until it 
forms a ball in cold water. Set away until cold, then beat until creamy, adding 
one-half cup of chopped nuts, pour into a pan which has been covered on the 
bottom with oiled paper. Set away.. 

Use the above recipe, but brown sugar instead of white, and one-eighth 
cake of chocolate. Boil until it forms a ball in cold water, set away until 
cold, then beat until creamy, adding one-half cup of chopped nuts. 

Spread on top of the white. Set away for a few seconds, then cut in 
squares. 



78 



THE GREATER OMAHA COOK BOOK 



MAPLE TAFFY. 

Two cups of maple syrup, one cup of sugar, one-half cup of water, butter 
size of an egg; boil until it threads from spoon, pour on buttered plates, and 
when cold enough, pull. 

MARSHMALLOW FUDGE 

Two cups of brown sugar, one cup of milk, one-fourth cake of chocolate. 
Boil until a soft ball can be formed when dropped in cold water. Take from 
fire, adding a tablespoon of butter. Let the mixture stand about a minute 
and then beat until creamy, adding vanilla and marshmallows. Pour in 
buttered tins and cut in squares. 

MARSHMALLOW DAINTIES 

One envelope Knox Sparkling Few grains salt and flavoring to taste 

Gelatine Two cups (one pint) granulated sugar 

Soak the gelatine in ten tablespoons cold water. Boil the sugar with ten 
tablespoons water until it threads. Add gelatine to syrup and let stand 
until partially cooled. Add salt and flavoring, beat with a whip until too 
stiff, then with a large spoon until only soft enough to settle in a sheet. Dust 
granite pans thickly with powdered sugar ; pour in the candy about half 
inch deep and set in cool place until thoroughly chilled. Turn out, cut in 
cubes and roll in powdered sugar. This recipe will make over 100 marsh- 
mallows. Nuts, chocolate, fruit juices in place of part of the water, or candied 
fruits chopped may be added — or the plain ones rolled in grated cocoanut 
before being sugared. Dates stuffed with this confection are delicious. 

NEW FUDGE RECIPE 

Three cups granulated sugar, one square chocolate, butter size of walnut, 
one scant cup milk, one scant half cup water. Mix thoroughly, boil, stirring 
occasionally, until a firm ball forms, when tested in cold water. Remove from 
stove and let stand in cold water for 10 minutes without stirring. Have 
ready in a good sized saucepan the stiffly beaten whites of two eggs with one- 
half teaspoon salt. Pour the chocolate mixture gradually over the beaten 
whites, stirring constantly. Beat for a few minutes until it stiffens. Pour 
into buttered tins. Cut in squares. 

* * # # #. 
NOUGAT 

Butter the bottom of a shallow pan and arrange on it nut kernels (blanch- 
ing almonds, splitting walnut kernels, and filberts), and bits of crystallized 
fruit. Make a syrup by cooking together a pound of granulated sugar and a 
half-cup of cold water until it spins a thread. Do not stir. When a little of 
the syrup forms a soft ball when dropped in cold water take from the fire 
and as soon as it is lukewarm begin to stir. Keep this up until the mixture 
becomes white and creamy, and then pour it over the fruit in the pan. When 
cool mark into squares. 

# # # ' # * 
NUT CARAMELS 

Four cups of brown sugar and enough milk to moisten. Boil until it 
threads. Add butter and any kind of nuts, also flavoring ; beat until cream}-, 
then pour into well buttered platter and mark into squares. 



THE GREATER OMAHA COOK BOOK 79 

NUT CHOCOLATE BARS 

Beat the whites of six eggs until stiff and add gradually, while beating con- 
stantly, fourteen ounces of powdered sugar, then cut and fold in one-third 
pound of almonds, blanched and chopped, and three ounces of unsweetened 
chocolate melted over hot water, then slightly cooled. Spread mixture one- 
fourth inch thick in two buttered dripping pans, sprinkle with chopped 
blanched almonds and bake in a slow oven 45 minutes. While hot, cut m 
finger-shaped pieces. 

***** 

PENOCHE No. 1 

Two cups C sugar One cup chopped nuts 

Three-fourths cup cream Butter size of walnut 

Boil together sugar, cream and butter until it forms a soft ball when 
dropped into cold water. Remove from fire, beat until creamy, then add nuts. 
Pour into a buttered dish and when cool cut into squares. 

***** 

PENOCHE No. 2. 

Two cups C sugar One cup milk 

One cup white sugar One tablespoon butter 

One cup chopped nuts One-half cup cocoanut 

One teaspoon vanilla 
Mix sugar, milk and butter and boil 8 minutes — stir as for fudge — add 
nuts, cocoanut and teaspoon of vanilla. When cool cut into squares. 

PEANUT CANDY No. 1 

Two cups of molasses, one cup of sugar one cup of water, one-half 
cup of vinegar (a small one), butter size of an egg. Boil until brittle, then stir 
in the peanuts (take the skins off first), and pour out on greased plate. 
Can use English walnuts or hickory nut meats. 

***** 

PEANUT CANDY No. 2 

Two cups of granulated sugar, one cup of chopped peanuts. Put sugar 
in iron spider without water, stir constantly until melted, being careful not 
to burn. When melted stir in peanuts quickly and pour into unbuttered pans 
to cool. 

***** 

POP-CORN BALLS No. 1 

One and one-half cups maple sugar One tablespoon vinegar 

Boil sugar and vinegar until it becomes brittle if dropped in cold water. 
Stir into this enough perfectly popped kernels of corn to take up the syrup ; 
with buttered hands take portions and form into balls and wrap each in 
waxed paper. 

***** 

POP-CORN BALLS No. 2 

Prepare a boiled fondant frosting by cooking to the soft ball state a 
pint of water and a pint of confectioner's sugar, adding a small salt-spoon 
of cream of tartar, and pouring while boiling hot on the stiffly beaten white of 
one egg ; continue beating hard while adding the boiling fondant, flavoring with 
a drop or two of essence of pepperment. When well thickened and creamy, 
stir in a cupful and a half of white pop-corn, molding into small balls and 



80 



THE GREATER OMAHA COOK BOOK 



rolling in powdered sugar; arrange on a large platter, ornamenting the top of 
each with a little pulverized rock candy to simulate ice. 

* * # * * 

PRALINES OR SUGARED PECANS No. 1 

Boil two cups of sugar with one cup of water until it strings, put in 
three full cups of nuts and stir a minute or two while on the stove and sprinkle 
a bit of cinnamon ; take from fire and spread on a platter, break apart before 
they cool. 

###*"# 

PRALINES OR SUGARED PECANS No. 2 

Two cups of sugar, one-half cup of maple syrup, one-half cup of cream. 
Boil until a soft ball can be formed when dropped in cold water. Remove 
from the fire, adding a tablespoon of butter, and beat until creamy, putting 
in a cup of chopped nut meats and a teaspoon of vanilla. Drop into buttered 
tins and set outdoors to cool. 

SYRUP FOR POP-CORN BALLS 

One and one-half cups molasses One teaspoon vinegar 

One cup sugar Pinch of soda 

Butter size of a walnut 
Boil everything except soda, until will string, and then add soda. 

TAFFY 

Two cups granulated sugar, one cup vinegar, one tablespoonful of butter. 
Boil until crackles when dropped in water. 

TOASTED MARSHMALLOWS 

Toasted marshmalloWs are delicious served as follows : Place each marsh- 
mallow on a square cracker and before placing in the quick oven to toast put 
a thry bit of butter on each marshmallow. This makes them brown quickly. 
Serve as soon as taken from the oven. 

* * # # * 

VANILLA CREAM 

Break into a bowl the whites of one or more eggs, as the quantity you wish 
to make will require ; add to it an equal quantity of cold water, then stir -in 
powdered sugar until you have it stiff enough to mold into shape with the 
fingers. Flavor with vanilla to taste. After it is formed into balls cubes or 
lozenge shape, lay them upon plates or waxed paper and set them aside to dry. 
This cream can be worked in candies similar to the French cooked cream. 



Cereals 



METHOD OF COOKING CEREALS 

Remove any foreign substance. Double boiler is best for cooking. Keep 
water boiling while cereal cooks. Boil water in upper part of boiler, add salt 
and cereal, cook over fire about 15 minutes, stirring constantly; then place 
over water and cook until done. 

* * * * * 

TIME FOR COOKING CEREALS IN DOUBLE BOILER 

Rolled Oats — One cup to three cups boiling water. Cook 4 hours. 
Hominy Gritts — One cup to five cups water. Cook 5 or 6 hours. 
Cream of Wheat — Three-fourths cup to one quart of water. Cook 2 hours. 
Rice — One cup to four cups boiling water. Cook until tender. 
Salt should be added to all cereals. 

* * * * * 

CORN MEAL MUSH No. 1 

Put a quart of water over the fire in a large kettle, add a teaspoonful of 
salt, and when it boils sprinkle in slowly a pint of corn meal, stirring until 
all is in; then boil rapidly for ten minutes, stirring often enough to prevent 
its sticking ; then push the kettle back or reduce the fire and cook over a very 
slow fire for two hours or more. This can be cooked in a tireless, not putting 
in quite so much water. 

, ' - . ***** 

CORN MEAL MUSH No. 2 

Bring one quart of salted water to the boiling point. While this is being 
done mix one pint of meal, one pint of milk and a tablespoon of sugar. Pour 
this gradually into the boiling water. Let cook slowly 20 minutes. Set 'in 
square mold to harden. In the morning slice about an inch thick, roll in flour 
and fry in deep fat (like doughnuts). The mush, if properly made, should 
- puff." Be sure to have the fat hot enough or the mush will fall to pieces. 

***** 

BERRY MUSH 

Add one-half cupful of water to each quart of fruit and stew, mashing 
to a pulp and pressing through a sieve ; then to each quart add a scant cup 
of fine hominy, cooking 45 minutes in a double boiler; turn into a buttered 
boAvl or dish to mold, and when cold turn out onto a plate and serve with 
cream and sugar. It can be served hot if desired. 

* . * * * * 
FRIED MUSH 

Into two quarts of boiling water stir one tablespoon of salt and one cup 
of flour mixed with one quart of Indian meal. Beat well or it will be lumpy. 
Boil gently for two hours. Turn into dishes dipped into cold water, and set 
away to cool. In the morning cut slices an inch thick and fry brown in fat. 
You can cook enough at one time for several breakfasts. 



82 



THE GREATER OMAHA COOK BOOK 



OATMEAL WITH DATES 

Add a tablespoon of seeded and chopped dates to each dish of well 
cooked oatmeal and serve with sugar and cream. 

£fe 3fe 4k ' £k dfc 
w w w w w 

STRAWBERRIES AND CEREAL 

Take a dish of toasted corn flakes, put fresh strawberries or fresh rasp- 
berries over top, with plenty of cream and sugar, make a most palatable 
breakfast dish. 

***** 

SHREDDED WHEAT BISCUIT FOR BREAKFAST 

Warm the biscuit in the oven to restore crispness — don't burn — pour hot 
milk over it, dipping the milk over it until the shreds are swollen ; then pour 
a little cream over the top of the biscuit. Or, serve with cold milk or cream, 
according to individual taste. 

***** 

SHREDDED WHEAT BISCUIT WITH STRAWBERRIES 

Prepare berries as for ordinary serving. Warm biscuit in oven before 
using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the 
cavity with berries and serve with cream or milk. Sweeten to taste. Peaches, 
blackberries, raspberries, blueberries, pineapple, bananas, and other fruit, 
fresh or preserved, can be served with Shreaded Wheat Biscuit in the same way. 



Cheese Dishes 



CHEESE BALLS 

To one cnp mild cheese add one-half cup grated bread crumbs, five drops 
Worcestershire sauce, and one egg well beaten; mix well and roll into small 
balls ; place in wire basket and fry in hot lard to a delicate brown. 

4? ^* ^ ^ 

GOLDEN BUCK 

Put a tablespoon of butter and three cups of grated or shaved cheese 
in a frying pan and let them become thoroughly melted. When this stage is 
reached put in a gill of hot water, stir until you have the smooth, thick com- 
pound, season to taste with a saltspoonful each of salt and dry mustard, and 
serve on rounds of buttered toast. Have ready a poached egg for each round 
of toast and put this on the cheese. This should be eaten at once, or the 
cheese will become stringy. 

* * * * * 

CHEESE DELIGHT 

Toast and butter four pieces of bread and lay in baking dish (casserole), 
cover with a half pound of grated cheese, then make a cream sauce of one 
tablespoon of butter, one tablespoon of flour, one and one-half cups of rich 
milk, salt, pepper, and dash of red pepper; pour over the toast and cheese 
and bake about 15 minutes. 

* # * # # 

HOT CRACKERS AND CHEESE 

Shave ordinary dairy cheese thin, butter crackers lightly, lay the cheese 
upon them, dust with salt and pepper, and place in the oven until the cheese 
is melted and the crackers browned. 

FRIED CHEESE TOAST 

Cut thin slices of bread, lay sliced cheese between two thicknesses of 
the bread, and fry quickly in butter. Take care it does not scorch. 

* * * * • * 
CHEESE TOAST 

Make the toast, sprinkle it with grated or shaved cheese, and set in the 
oven long enough to melt the cheese. 

CHEESE CRUSTS 

Roll flat the. scraps of crust left after baking pies, cut in small squares, 
and cover with grated cheese. Bake in a hot oven. This is an excellent way 
to use the extra bits of pie crust. 

***** 

CHEESE WITH PEPPERS 

Melt two heaping tablespoons of butter in the chafing dish, add five table- 
spoons of chopper green or red peppers, one chopped onion, cup of 
grated cheese, quarter cup of cream or milk, seasoning of salt, pepper and 
paprika, and four well beaten eggs. Cook until thoroughly mixed and serve 
hot on buttered slices of toasted bread. 



84 



THE GREATER OMAHA COOK BOOK 



CHEESE FONDU OR PUDDING No. 1 

Add a tiny pinch of baking soda to a pint of milk and heat it in a double 
boiler. When it is warm put in a cup of bread crumbs and let them soak 
for 15 minutes. Add to the bread and milk a tablespoon of butter and a cup 
of grated cheese. As soon as the cheese is melted. put in two beaten eggs, cook a 
couple of minutes, add salt and red pepper to taste, turn all the ingredients 
into a pudding dish, and bake, covered, in a quick oven for 15 minutes. Un- 
cover and brown and serve at once, as it falls quickly after it leaves the oven. 

^ ^ 

CHEESE FONDU No. 2 

Into a double boiler put a cup of milk, a scant cup of soft white bread 
crumbs, a tablespoon of butter, and two cups of grated cheese. Cover and 
let cook together until the cheese is melted. When this stage is reached 
whip in two well beaten eggs, cook until the mixture is creamy and begins to 
thicken, season to taste with salt and a little red pepper or paprika, and serve. 
It is good eaten either on crackers or on toast. 

* * * * * 

CHEESE FONDU No. 3 

Two cups of cheese, grated fine ; one cup of milk, one cup of fine bread 
crumbs, tablespoon of butter, one teaspoon of dry mustard, sufficient paprika 
to flavor to taste, and two eggs. Put the butter in the chafing dish; when 
melted add the milk, bread crumbs, cheese, and mustard, stirring constantly. 
Season with paprika, and just before serving add two eggs beaten light. 
Serve on buttered toast. 



CHEESE PUFFS 

One-fourth cup grated cheese, one egg, two tablespoons melted butter, 
pinch of salt, one-fourth teaspoon mustard, little pepper. Mix ingredients 
well. Toast slices of bread on one side only and spread cheese mixture on 
untoasted side ; brown in oven and serve hot. 

* * * * * 

CHEESE RAMEKINS 

Four tablespoons grated cheese, four tablespoons butter, one-half cup 
of cream, three eggs, pepper and salt. Cook cheese, cream, butter and season- 
ing until smooth! Add eggs, well beaten. Fill the ramekins three-fourths 
full and bake 6 minutes. Serve hot. 

***** 
WELSH RAREBIT No. 1 
One-half pound grated cheese, two eggs well beaten, pinch red pepper, one- 
half cup cream, one-half teaspoon salt, one tablespoon butter. Cook until thick 
and spread on toasted .crackers. 

***** 

WELSH RAREBIT No. 2 

One cup of hot milk One-fourth teaspoon paprika 

One-fourth pound grated cheese One teaspoon flour # 

One-half teaspoon salt One egg, well beaten 

One-fourth teaspoon mustard One teaspoon butter 

Put milk to heat. Mix cheese, flour, egg, mustard, salt and paprika in 
sauce pan. When milk is scalding hot add little at a time to cheese mixture. 



THE GREATER OMAHA COOK BOOK 85 

Cook slowly until smooth as cream. Take from fire and add butter. Serve 
on toast. 

# * # # * 

WELSH RAREBIT No. 3 

One pound cream cheese One teaspoon dry mustard 

Two yolks of eggs Dash cayenne 

One tablespoon Worcestershire sauce Dash tabasco 

One teaspoon white pepper" One-half glass of beer 

Cut cheese fine — when nearly melted add slowly one-half glass beer — 
until thoroughly melted, and then add other ingredients which have 
been thoroughly mixed. Serve hot on toast. 

# * # * * 

ROQUEFORT CREAMED CHEESE 

One-fourth pound Roquefort cheese Caraway seed 

One pkg. cream cheese (Blue Label) One-half pint whipped cream 

Grated onion to taste Paprika 

Cream Roquefort and cream cheese, season with grated onion, add cara- 
way seed and paprika, then add whipped cream. Less cream may be added 
if cheese is to be stiffer. Can be made into balls or served heaped in a dish. 

CHEESE STRAW 

One tablespoon flour One teaspoon milk 

One tablespoon Parmesan cheese One-half yolk of egg 

One-third tablespoon butter Cayenne to taste 

Dash pepper Slight grating of nutmeg 

Mix the dry ingredients and add the milk, the yolk of egg, and butter 
softened. Mix well with a spoon and when the mass is smooth divide it into 
two parts and roll these very thin. Cut into narrow strips about three inches 
long and bake in a very slow oven 15 minutes. Serve hot. 

^ ^ ^ ^ ^ 

SCALLOPED CHEESE 

Scalloped cheese is a good substitute for meat, as one pound of cheese is 
equal to two pounds of meat. Butter a baking dish, put in a layer of bread 
cut into squares, add a layer of cheese cut small, dust with salt and paprika ; 
add more bread, about a half of a stale loaf, one cup of cheese, and one-half tea- 
spoonful of salt. Beat two eggs light, add one pint of milk, pour over the 
bread and cheese ; bake half an hour in a moderate oven. 

CHEESE SOUFFLE 

Two tablespoons butter One-half teaspoon salt 

Three tablespoons flour Caynenne pepper 

One-half cup scalded milk One-half cup grated cheese 

Three eggs (separated) 

Melt two tablespoons butter, add three tablespoons flour. When well 
mixed add gradually one-half cup scalded milk, one-half teaspoon salt, dash 
cayenne pepper and one-half cup grated cheese. Remove from fire, add yolks 
which have been well beaten. Cool mixture, and fold in whites of eggs, which 
have been beaten until stiff and dry. Pour into buttered baking dish, and bake 
30 minutes in slow oven. Serve at once. 



f 



Dressings or Stuffings 



APPLE STUFFING 

For duck or goose just quarter and core apples and till the fowl. 

BREAD DRESSING FOR POULTRY 

Soak some stale bread in eold water and squeeze dry. Heat about two 
tablespoons fat in a spider — brown in this a finely chopped onion — then add 
the bread and stir lightly until the fat is absorbed. Let eool. then mix in 
two well beaten eggs: season with chopped parsley, ginger, salt and pepper. 

The eggs may be omitted, and the dressing still be very good. 

# * # # * 

CHESTNUT DRESSING 

Soak crackers in eold water for 10 minutes, squeeze dry. add two well 
beaten eggs, a little chopped parsley, salt and pepper, then add chestnuts 
which have been skinned and cut in two. 

DRY BREAD DRESSING 

For roast bird or chicken two cups bread crumbs, two tablespoons melted 
butter: season with salt pepper, poultry seasoning, and mix all thoroughly. 

OYSTER DRESSING FOR POULTRY 

Melt one-fourth cup of butter and mix with one and one-half cups of 
cracker crumbs, two teaspoons of lemon juice, a little chopped parsley, salt 

and pepper, and nvo eggs, well beaten. Then add one pint of oysters. 

# # # * * 

MOIST BREAD DRESSING 

Enough bread broken into small pieces to fill the fowl : thoroughly moisten 
it with either hot water or hot milk. Season well with salt, pepper, paprika, 
finely cut celery, green pepper and parsley and a pinch of sage, add last plenty 
of melted butter and mix well. If this is not pressed too firmly into the fowl 
it will be a light delicious dressing. For oyster dressing take half oysters and 
half dressing. 

^* -s* 

POTATO DRESSING FOR FOWL 

Peel and grate four good sized raw potatoes, pass" through sieve. Let 
water stand until starch has settled : throw off water and put starch into grated 
potatoes. Add two well beaten eggs, three tablespoons fat. one tablespoon 
flour, salt and pepper to taste. Mix well and stuff into fowl. 

RICE DRESSING 

To one cup of rice add two cups of water — if two stiff add more water — 
ploce this in double boiler and par boil, season with salt and pepper, a little 
chopped parsley if desired, a little ground ginger: mix all together. Can be 
used in any fowl. • • 

STUFFING FOR BAKED FISH 

Put one large tablespoon butter into sauce pan. When melted stir into it 
one cup crackers or dry bread crumbs, one teaspoon chopped onion, one tea- 
spoon chopped capers, one-fourth teaspoon salt, one-fourth teaspoon pepper, 
one teaspoon chopped parsley. If a moist stuffing is preferred add one quarter 
cup of milk, stock or water. 



Dumplings, Noodles, Etc. 



CRACKER DUMPLINGS 

Beat one tablespoon fat (that from off the soup preferred) well, with a 
fork, continue beating into this one egg, add some finely cut parsley, one-half 
cup cracker crumbs. Roll into little balls, drop into boiling soup, and cook 
15 minutes. 

* * * * * ' • 
EGG BARLEY 

Make a very stiff noodle dough, work the dough in a hard ball, let dry and 
grate — drop in soup, boil about 5 minutes. 

FARINA SOUP DUMPLINGS 

Cream one tablespoon butter and one egg, stir thoroughly, and gradually 
pour in some raw farina (or cream of wheat) stirring evenly to avoid lumps. 
Care shoulcl be taken not to use too much farina. Allow this to stand for 
30 minutes. With a spoon slice off thin pieces and drop into the boiling 
soup. Boil a few minutes, and serve. 

* *' * * * 

GOOD DUMPLINGS 

Never soggy. Can be warmed over and are just as good as when freshly 
made. Two teacups of flour, two teaspoons of baking powder, one heaping 
teaspoon of salt, cold water enough to make soft dough. Drop in spoonfuls 
in boiling gravy and cook twenty minutes. Fine with chicken, beef, mutton 
or veal stew. 

• - ***** 

ROYAL CUSTARD FOR SOUP 

Two egg yolks, two tablespoons milk, a little salt, pepper and finely 
minced parsley. Mix thoroughly and pour into buttered baking dish,, set 
into a pan with water in it, into the oven and bake. Turn out when cold and 
cut in small cubes. 

* * * * * 

DUMPLINGS FOR SOUP No. 1 

Two tablespoons fat beaten to cream, beat two whole eggs into this very 
lightly, add three-fourths cup cracker dust and beat again, add a pinch of 
salt, drop a spoonful at a time into boiling soup. 

***** 

DUMPLINGS FOR SOUP No. 2 

Put whites of two eggs into a cup and fill the cup with milk, put same into 
a small kettle with one cup of flour and butter the size of two walnuts. Stir 
over a slow fire until it clears fro mthe pot. After it has cooked a little add 
the yolks and a little salt, and a grating of nutmeg. Put into soup with a 
small spoon and let come to top of soup, then it is ready to serve. 

* * * * * 

DUMPLINGS FOR SOUP No. 3 

Beat the whites o fthree eggs to a froth. Add pepper, salt, a dash of ginger 

and the beaten yolks of the eggs. Stir in enough cracker or matzos meal to 

make a stiff dough. Roll in small balls and fry in hot fat to a golden brown. 

Do not cook in the soup, pour hot soup over the dumplings and serve at once. 

***** 

MEAT DUMPLINGS FOR SOUP 

One and one-half cups chopped cooked meat, also few cooked chopped 
chicken livers, one large onion cut fine and fried light brown, one egg, season 



ss 



THE GREATER OMAHA COOK BOOK 



well; stir all together. Make noodle dough, roll thin, cut into two inch 
squares, place teaspoonful of above mixture on each square and pinch 
together in three cornered shapes. Boil in salted water for about 10 minutes, 
drain in colander. Put in the soup and let come to a boil before serving. 

* * * * * 

MARROW BALLS FOR SOUP. 

Take the raw marrow from the soup bone ( a shank bone always has it) 
cream it and break a whole egg into it and mix as well as possible, season, with 
salt, pepper, paprika, little nutmeg and finely cut parsley: finely chopped nuts 
may also be added, then stir in enough finely rolled cracker crumbs or matzo 
meal so it can be rolled into small balls, size of marbles. Have soup slowly 
boiling when balls are dropped into it and let them boil ten minutes. It is 
best to roll one and try it in a cup of boiling water, if it falls to pieces, it needs 
more crumbs or meal. To have them light use just enough crumbs so they will 
stick together. A pinch of baking powder may be added. 

* * * * * 

NOODLES 

To three eggs (slightly beaten') mixd with two tablespoons of water and 
a little salt, add enough flour to make a stiff dough ; work it well for 15 or 
20 minutes, adding flour when necessary. When it is smooth and elastic- 
cut off a small piece at a time and roll it as thin as a wafer then let dry. It 
can be rolled very thin by placing a cloth under it. Sprinkle the thin sheet 
with flour and roll it into a rather tight roll. With a sharp knife cut it. 
from the end into threads, if for soup ; if to use as a vegetable one-fourth inch 
wide. Let them dry an hour or more. 

***** 

FRENCH POTATO DUMPLINGS 

To each grated boiled potato use an egg. Beat the yolks with a little 
sugar, add grated potatoes, a pinch of salt, a few chopped nuts, and the beeten 
whites. Drop in small portions in hot fat. Very fine in bouillon. 

THIMBLES 

Add a pinch of salt and a little nutmeg to noodle dough, and roll as for 
noodles. Fold over the dough once, cut with thimble and drop in hot fat 
until light brown. When ready to serve soup place a few thimbles in plate or 
cup, and pour soup over them. 

***** 

YORKSHIRE PUDDING 

Use one and one-half pints of milk, six large tablespoons of flour, three 
eggs, one saltspoon of salt. 

Put the flour into a bowl with the salt and stir slowly into this enough 
milk to make it into a stiff batter. AVhen this is perfectly smooth and all 
the lumps are well rubbed down, add the remainder of the milk and eggs, which 
should be well beaten. Beat the mixture for a few minutes, and pour it in 
a shallow tin. which has been previously well rubbed with beef dripping. 

Put the pudding into the oven and bake it for 1 hour, then for another 
half hour place it under the meat to catch a little of the gravy that flows 
from it. Cut the pudding into small pieces, put them on a hot dish and 
serve with the meat. 

If the meat is baked, the pudding may be placed under it. after the meat 
has cooked for some time and the surplus dripping poured off. resting the 
meat on a small three cornered stand. 



Egg Dishes 



ANCHOVY EGGS 

Cook together a teaspoon of flour with one of butter until they bubble ; 
pour on them a cup of milk, add a heaping teaspoon of anchovy paste, and stir 
until you have a smooth sauce. Have ready four or five eggs beaten light, stir 
them into the sauce, and cook until the eggs are stiff enough to make sure they 
are well done. They should have much the consistency of scrambled eggs. No 
salt is needed, but a little paprika is an improvement. Serve on toast or 
crackers. 

APPLE OMELET 

Stew six large apples; beat very smooth while hot, adding one tablespoon 
of butter, five tablespoons of sugar, a grating of nutmeg, and half teaspoon of 
rose extract. When quite cold add four eggs, first the beaten yolks, then 
fold in beaten whites. Put in deep dish which has been warmed and buttered. 
Bake in moderate oven to a delicate brown. 

# # * # * 

EGGS AU GRATIN 

Cover bottom of ramekin with slices of bread. Drop in whole egg, add 
two tablespoons of milk, little grated cheese, a dot of butter, a little salt and 
then sprinkle with paprika. Put in oven long enough for egg to cook. Serve 
hot. 

# # # # # 

EGGS A LA DAVENPORT 

Boil eggs hard. Take piece of butter size of egg to which add small onion 
cut fine and fry to a golden brown. Add one can tomatoes, after thoroughly 
heated add the boiled eggs which have been cut in small pieces. Serve on 
buttered toast. 

EGGS A LA GOLDEN ROD 

Three hard boiled eggs, one-half cup milk, one level tablespoon flour, 
one-fourth teaspoon salt, pepper, three pieces of toast, one tablespoon butter. 

Remove yolks from the eggs, sprinkle with salt and pepper and keep warm 
if convenient. Put the butter into a chafing dish and when melted add the 
flour and rub until smooth, then add the milk, stir until smooth. Add salt 
pepper and hard boiled egg whites which have been chopped. Stir until 
heated, spread on toast. Press the yolks, through the vegetable press, over 
them and serve at once. 

EGGS A LA NEWBURG 

To one tablespoon butter, melted, add two tablespoons of flour, then 
slowly mix with pint of milk, stir until thick as cream sauce. Take six hard 
boiled eggs, quartered lengthwise, put into sauce until warm enough to serve. 
A tablespoon of sherry wine or vinegar can be added before serving. 

^ 46* ^ 

BAKED EGGS 

Eight eggs, one pint cream or milk, grated onion to taste chopped parsley, 
American cheese. 



90 



THE GREATER OMAHA COOK BOOK 



Boil eggs 20 minutes, cut in half, cream yolks with piece of butter size 
of an egg, a pinch of mustard, salt, grated onion and chopped parsley. Refill 
the whites. Boil pint of cream with a tablespoon of cornstarch, and add the 
remainder of creamed yolks. Place two halves in each ramekin, and pour 
the thickened cream over same. Sprinkle grated American cheese over top 
and bake 30 minutes. 

# * # # # 
BAKED EGGS 

Butter any little tin molds or gem pans thoroughly and line each with 
nicely seasoned buttered bread crumbs. Break an egg carefully so as to keep 
the yolk intact and slip into each little mold, cover with more crumbs and 
bake in moderate oven. When the egg is white and the crumbs a pretty brown 
the mold is ready to be turned out for table. 

# # # # * 

HARD BOILED EGG DISH 

One of the best of these is a Scotch woodcock. For this you make a white 
sauce by cooking together a tablespoon each of flour and butter in your blazer 
until they bubble, stirring in at the same time a heaping teaspoon of anchovy 
paste, add a half pint of milk and continue the stirring until you have a thick 
smooth sauce. Into this put five or six had boiled eggs, sliced and quartered, 
pepper to taste and serve as soon as the eggs are heated through. 

EGGS WITH BREAD SAUCE 

One cup of bread crumbs, one and a half cups of milk, one-half teaspoon 
of salt, one-half teaspoon of onion juice, and six eggs. Put the bread crumbs 
in a > saucepan, then add the milk, salt, a dash of cayenne, and the onion juice. 
Simmer slowly until thick and smooth, beating several times with a spoon. 
Pour the sauce into a broad, shallow dish and break the eggs carefully over 
it. Place in a hot oven until they are set. 

^ ^ ^ ^ 

CHEESE SCRAMBLED EGGS. 

Six eggs, six tablespoons of water, six tablespoons of grated cream 
cheese, one tablespoon butter. Lightly beat eggs, add water. Put butter in 
piping hot frying pan. Then add eggs, scatter cheese on top of eggs. Toss 
up lightly until done, but soft. Serve on buttered toast. 

CRAB APPLE EGGS 

Boil the eggs very hard, while hot peel and press between your palm 
making an indentation with your thumb in which to put a clove with the 
head taken out. Color the egg with red and yellow vegetable d t yes to re- 
semble a crab apple. Serve on plate with salad. 

CREAMED EGG ON TOAST 

Heat together in sauce pan two tablespoons butter, one half cup cream; 
add 5 eggs beaten together, stir until thick, season with salt and pepper, spread 
on toast. 

# * # .# # 

EGG CROQUETTES 

Chop up flue six hard boiled eggs. Add salt, pepper, chopped parsley 



! 



THE GREATER OMAHA COOK BOOK 91 

and a half pint of cream sauce, mingling all well together. Roll into balls 
the size of an egg, dip first in flour, then in beaten egg and lastly in bread 
crumbs, and fry in hot fat. Arrange the croquettes on a bed of mashed sweet 
potatoes and serve with hot tomato sauce. 

CURRIED EGGS AND RICE 

Brown lightly half a sliced onion in a tablespoon of butter in the pan, 
add a tablespoon of flour, stir until they bubble, put in a teaspoon of curry 
powder and a half pint of milk, and stir until the sauce is thick. Into this 
put six hard boiled eggs sliced, let them become smoking hot, turn in a cup 
of rice which has been boiled until every grain stands apart, and after two 
minutes' cookery serve. 

* . # * # • * 
CURRIED EGGS 

Six hard boiled eggs, cut in slices ; two small onions, minced ; two teacups 
of veal or chicken stock, half a cup of rich cream two dessert spoons of curry 
powder, two tablespoons of flour, two teaspoons of butter. Put in the chafing 
dish butter and onions and cook until they begin to brown ; stir in the curry 
powder, mix well, then add the flour, stirring well all the time, then add 
the stock. When the mixture has simmered ten minutes add the cream and then 
put in the eggs, and serve hot on toast. 

***** 
DEVILED EGGS 

Boil six eggs hard, cut in half and remove yolks and mix with them one- 
half teaspoon dry mustard, one tablespoon melted butter, vinegar, salt and 
pepper to taste. Refill whites. Chopped pickle may be put in yolk mixture. 

* * * * * 
EGG DISH 

Put a tablespoon of melted butter in bottom of baking dish and let it run 
over the entire surface. Then turn in as many eggs as there are diners, without 
breaking the yolks ; cover them with water, thin slices of Swiss cheese, sprinkle 
with pepper and salt, then turn in about half a cup of cream and sprinkle 
top with breadcrumbs. Bake in oven until the eggs are set and cheese melted. 
American cheese may be used in place of Swiss. 

***** 
EGGS IN NESTS 

Beat whites of eggs with salt to season as stiff as possible ; fill into ramekins 
or custard cups or any common cups that will bear heat, sprinkle a few grains 
of salt on each yolk and drop into the white, keeping yolk whole. Bake in 
a moderate oven until puffed and a golden brown. A very pretty and ap- 
petizing dish. 

These can be baked on toast which has been moistened with water instead 
of in ramekins. 

* * * * * 

EGGS OF PROVENCE 

Fry crisp in butter six rounds of bread, then place on serving dish. At 
the same time also cook six eggs in butter and trim to a uniform shape. Place 
an egg on each round of bread, season, and pour around them the sauce previ- 
ously prepered as follows : Cook one finely chopped onion until golden brown 
in a tablespoon of butter; add one finely chopped pepper, green or red; two 



92 



THE GREATER OMAHA COOK BOOK 



tomatoes, and a bay leaf. Simmer until tender, add seasoning and a half tea- 
spoon of Worcestershire sance. 

EGGS ON TOAST 

Melt one tablespoon of bntter in an omelet pan, add one-half cup of cream, 
slip in one at a time four unbeaten eggs. Season with salt, pepper, and a small 
amount of cayenne. When the whites are nearly firm sprinkle with three level 
tablespoons of grated cheese and cook until the cheese melts. Serve on buttered 
toast, straining the cream over the whole. 

EGGS IN TOMATOES 

Eggs may be baked in small tomatoes. Cut a slice from the stem end 
and carefully remove the pulp and seeds with a teaspoon. Drop in an egg. 
Sprinkle lightly with salt and pepper. Cover with buttered crumbs, bake and 
serve hot. 

^ ^ ^ ^6* 

FRIED HARD BOILED EGGS 

Boil hard six eggs, cut each into four thick crosswise slices, dip these in a 
raw egg beaten up with a little cold water, then roll them in crumbs. Heat 
a tablespoon of butter in the blazer of the chafing dish over a moderate flame, 
and brown the breaded slices of egg in this. When done, take them out care- 
fully, put them on a hot plate and pour a cup of well seasoned gravy into the 
blazer with the crumbs, boil up once, thicken if necessary with a little browned 
flour and pour over the eggs. 

* * # # # 

LYONNAISE EGGS 

Melt two tablespoons of butter in the blazer, put in a small onion cut into 
thin slices and a couple of sprigs of parsley, and cook for 3 or 4 minutes. 
Add one-half cup of milk in which you have mixed a teaspoon of flour, and 
when this has thickened lay in four or five boiled eggs sliced or cut into 
eights. Cook for a few minutes, salt and pepper to taste, and serve. 

•^f ^ 4f 

MEXICAN EGGS 

Take three sweet green peppers, split lengthwise and remove the core 
and seeds. Fry 2 minutes in hot butter. Fry very thin slices of ham and place 
each piece on a slice of toast. On each slice of ham put a piece of pepper, and 
a poached egg on top of both. 

# # * * * 

CHERRY OMELET 

Drain the liquor from a can of cherries and chop them coarsely; add 
three tablespoons of the cherry juice, bring it to a boiling point and keep hot in 
a double boiler while preparing the omelet. 

Beat the yolks of four eggs light, add two heaping tablespoons of white 
sugar and whip in the whites, which should be stiff. Melt tablespoon of butter 
in a hot pan and pour in the omelet. Cook until set. Spread upon one-half 
of omelet the minced cherries sprinkled with powdered sugar, fold other half 
of omelet over the fruit, put on a heated plate and put whole cherries around 
edge of dish. Serve at once with hot cherry syrup as sauce. 



THE GREATER OMAHA COOK BOOK 



93 



ECONOMICAL OMELET 

To the well beaten yolks of three eggs add one-half cup of milk, one cup 
of bread crumbs, which have been well softened in the milk, and one-fourth 
teaspoon of salt; mix thoroughly; then fold in the whites of the eggs beaten 
to stiff froth. Turn at once into a well heated frying pan in which is a table- 
spoon of hot butter. Cook slowly until set and nicely browned. Its lightness 
is better retained by cutting in sections and turning each part separately. 

J£ 4£- -v- -y- «v- 

^v* w w w w 

INDIVIDUAL OMELET 

One egg, one tablespoon flour, one tablespoon milk, little salt, pepper and 
parsley, if desired ; whites beaten stiffly. Fry like pancake. 

# ^ ^ ^ # 

OMELET — For Five 

Five eggs, separate, two tablespoons milk for each egg, one teaspoon corn- 
starch, dissolved in milk ;. put in with well beaten yolks. Season with salt, 
pepper, paprika and parsley and last the beaten whites. 

Put in buttered frying pan until set, then let brown in broiler. This can 
be served surrounded with asparagus, covered with cream sauce. 

# * * * * 

SCALLOPED EGGS 

Mix equal parts ham and fine bread crumbs, season with salt, pepper and 
butter, adding milk to moisten until quite soft. Half fill gem pans with this 
mixture and break an egg carefully upon the top of each, dust with salt and 
pepper, powdered crackers over all and bake 8 minutes. Serve immediately. 

SCRAMBLED EGG COMBINATIONS 

For one, cook boiled ham, cut into small bits, in your blazer with a little 
minced onion and as soon as the meat is crisp, add your egg and stir until set. 

For another, cook sardines flaked into pieces in a little butter, until they 
are hot through, and then stir in eggs. In place of either ham or sardines you 
may use cold tongue or any other cold meat, taking care to season it well, or you 
may flake salt codfish or Finnan haddie, or any cold fresh fish, either boiled, 
broiled or fried, or smoked salmon. You may combine your scrambled eggs 
with such left overs as green peas or string or lima beans, or stewed tomato, 
either separately or together. There is no end of the savory dishes which 
may be made with scrambled eggs, and the scraps in the pantry which are too 
trifling to make a dish by themselves. 

# # # # # 

SPANISH OMELET AND SAUCE 

This will serve six persons bountifully. Beat the whites of nine eggs to 
a stiff froth, adding the nine yolks as you go on, one at a time, beating con- 
tinually. Salt to taste. 

Have piping hot a good sized, cooking spoon of butter in a baking pan. 
Pour in the beaten eggs and bake in a moderate oven until they are delicately 
browned. Roll upon itself and lay in a hot platter (a hot water dish is best 
if you have it) and pour over it this sauce, which should be all ready for it. 

Sauce for Spanish Omelet — Heat a quart of tomatoes to boiling and drop 
in a tiny pinch of soda to temper the acid somewhat. Season with several 
cloves of garlic minced fine, and a bay leaf powdered. 



r 



94 THE GREATER OMAHA COOK BOOK 

Have ready in a frying pan four tablespoons of olive oil, very hot, and 
fry in it seven olives cut from the seeds and a green pepper minced fine. When 
it begins to color, add the tomatoes and half a can of French mushrooms, and 
cook to the consistency of cream. 

This sauce, being rather an elaborate affair, may be made the day before 
and heated Avhen the omelet is cooking. 

* # * * 
STUFFED EGGS 

Boil eggs hard. Remove yolks of eggs and mix with chopped ham. Put 
mixture back in whites and fasten with tooth picks. Roll in beaten eggs then 
cracker crumbs and fry in deep fat. 



Fish and Shell Fish 



FISH HINTS 

If you cook fish often, keep a grater, or new curry comb, especially to 
scale with. 

Before scaling, let the fish lie for half an hour in cold water, then, still 
holding it under water to prevent' scales flying, use the grater, and scaling 
becomes a simple matter. 

If you wish to skin the fish, dip in scalding water, then in cold, and the 
skin will come off easily. 

Dry the fish by pressing carefully between layers of paper. 

Fish will keep for several hours on ice in a hay cooker, covered as for 
cooking. 

Wrap it in a cloth wrung out of vinegar if to be kept over night. The 
vinegar is a preservative, and also prevents the taint of the fish permeating 
the refrigerator. 

A tablespoon of vinegar added to the water will make boiled fish firm and 
white. 

To keep fish from sticking to the frying pan, wash the skillet with vinegar 
before putting in the butter. The fish are more easily handled if fried on a 
pancake griddle. 

Mustard, vinegar, or ammonia water will remove odors from hands and 
utensils. 

# # #-■ # # 
BAKED FISH 

To bake fish, clean thoroughly and let lie in salted cold water half an 
hour; take it out and dry with a towel. Butter a dripping pan, lay the fish in, 
sprinkle salt and pepper inside ; also a teacup of stale bread crumbs, with butter 
the size of an egg. Put bits of butter and crumbs on outside of fish. Pour 
one pint of boiling water in pan around fish, and bake half an hour. 

^ ^ ^ 

BAKED WHITE FISH 

Stuff a three-pound fish with the following dressing : Mix one cup of 
bread crumbs with one tablespoon of melted butter. Add salt, pepper, one 
teaspoon of chopped onion, and if you like, one teaspoon of tomato catsup 
and half a teaspoon of Worcestershire sauce. Mix thoroughly, stuff fish, and 
sew^it up with close stitches. Put in a pan with one tablespoon of butter, half 
cup of stewed tomatoes, salt, pepper and a cup of hot water. Bake three- 
quarters of an hour, basting often. Place on a hot platter. 

Make a sauce of one tablespoon of butter and a teaspoon of flour rubbed to- 
gether with the liquid in pan. Add one tablespoon of Worcestershire sauce. 
When boiling, strain and serve with the fish. 

BOILED FISH 

Four pounds of pike Three tablespoons sugar 

One large onion Salt to taste 

One potato Three tablespoons catsup 

One stalk of celery 

Boil the onion, potato, celery and parsley, in one quart of water till done. 



96 



THE GREATER OMAHA COOK BOOK 



Then add fish; boil 30 minutes, add juice of lemon, catsup and sugar. Boil 
10 minutes longer. Serve fish either warm or cold. Decorate with hard 
boiled egg and parsley. 

***** 
BROILED FISH 

Select a fresh, firm trout, white fish or bass and have the butcher prepare 
it for broiling by removing the bones. After thoroughly washing it, rub salt 
and pepper all over both sides and lay out flat in a pan skin side down. Place 
bits of butter all over the top, also finely cut celery and parsley. Pour boiling 
water into the pan to the depth of one quarter to one half inch. Place on the 
broiler and under a moderately high flame and broil until done and a light 
brown, from 30 to 45 minutes. Slide out onto a hot platter and pour over it 
what ever liquid is left in the pan. Garnish with alternate slices of lemon 
and sprigs of parsley all around. Serve with tartar sauce. 

***** 

CLAMS A LA NEWBURG 

One solid pint of clams, two tablespoons of butter, one gill of sherry, half 
pint of cream, yolks of two eggs, a scant teaspoon of salt, a very little cayenne 
pepper. 

Trim the tough part away from the clams, being careful not to cut into 
the soft part. (This may be done before luncheon is served.) Melt the butter 
over boiling water, stirring constantly. When it is creamy add the wine, 
gradually. Beat together the yolks and the cream, and add, gradually, stirring 
all the time, but not rapidly. As soon as all the ingredients are mixed, turn 
in the clams, and cook until they are plump. 

***** 

CAPE COD TITBIT 

Soak two pounds of salt codfish over night. In the morning wash it to 
remove all particles of salt, cover with hot water. Let it stand in this until 
water is cold. Take out the fish and wipe it perfectly dry. Broil then on both 
sides, turning twice ; lay in a hot water dish, break it to pieces with a fork, 
cover well with hot drawn butter seasoned with pepper, lemon juice, and 
chopped parsley. Let it stand, covered, 10 minutes over the hot water before 
serving. It is a nice dish. 

***** 

CODFISH SOUFFLE 

Boil a cup of rice in a quart of milk until soft; while hot beat into it a 
cup of shredded codfish, one big spoon butter, yolks of three eggs, and pepper 
to taste. When cold add the beaten whites of three eggs and bake in pudding 
dish 30 minutes; serve with melted butter for a sauce. 

***** 
CRAB CAKES 

Mix two cups of crab meat with one-half cup soft bread crumbs, season 
with one teaspoon salt, half a teaspoon of pepper, and a few grains of cayenne ; 
slightly beat an egg and mix in, make the mixture into round cakes and fry 
in vegetable fat. 

FILLED FISH 

Either pickerel, pike or trout may be prepared as follows: After the 



THE GREATER OMAHA COOK BOOK 97 

fish has been thoroughly cleaned pull off the whole skin of the fish, then re- 
move all the meat, being careful not to get any bones mixed with it. 

Chop the meat, then heat two tablespoons of butter, same amount of 
chopped parsley, and some soaked white bread. Put all this in chopping boAvl, 
add one onion grated, salt and pepper to taste, one-half cup pounded or grated 
almonds, and three whole eggs, also a little grated nutmeg. 

Mix all thoroughly and fill the skin until it looks natural. Boil in salt 
water containing about a tablespoon of butter, celery root and parsley, and 
an onion. When done lay on platter. 

Cut some blanched almonds lengthwise into four strips each and stick 
them into the body of the fish. Thicken the fish sauce with yolks of eggs, pour 
over fish and garnish with lemon. 

COD FISH CAKES 

Soak one-half pound of boneless codfish in cold water for 16 hours, chang- 
ing the water three times during that interval. Drain, place in a sauce pan 
again with cold water and boil 5 minutes, drain and carefully pick out all 
the little bones from the cod. Pass through a chopping machine. Have one 
pound of cooked peeled potatoes. Pass them through a sieve. Add the fish to 
the potatoes. Break in two whole raw eggs, add a saltspoon ground English 
mustard, a saltspoon grated nutmeg, two saltspoons white pepper, two tea- 
spoons anchovy sauce. Mix the whole thoroughly in a bowl with a wooden 
spoon for 3 minutes. 

Sprinkle two tablespoons flour on a table. Spread the preparation nicely 
over the flour and divide it into six equal parts. Roll them in the flour, giving 
them nice cake forms. Heat one ounce butter or good fat in a pan, drop in 
the cakes and fry for 3 minutes on each side, or until golden color. Remove 
from pan and drain well. Serve on a hot dish. 

'X ; *K' *5£ '/s* ^ 

FINNAN HADDIE 

Put a piece of butter the size of a walnut in pan and when hot add two 
cups of finnan haddie picked fine. Add one cup of cream or milk into which 
one tablespoon of flour has been rubbed smooth. Let come to a boil and when 
cooled a little add a dash of pepper and the well beaten yolk of an egg. Serve 
on toast. 



FISH SOUFFLE 

Boil and mash two cups of potatoes, beat until very light, adding while 
beating two yolks of eggs and two tablespoons of milk, then fold in a cup of 
finely flaked fish, then the whites of the eggs beaten very stiff ; turn into a 
buttered baking dish and bake in a moderate oven until it raises and becomes 
set and browned on top. The same rule must be followed in regard to salting. 
A souffle must be served immediately after removing from the oven, as it 
falls when it begins to cool. 

•If ■ ^ 4& j H s 41* 

BAKED HALIBUT STEAK 

Place in bread pans, strips of bacon, two bay leaves, one-half teaspoon 
whole peppers and allspice. Pour juice of two lemons over fish and let stand 
2 hours. Season with salt and pepper, place in pan and add two tablespoons 
melted butter. Bake 20 minutes. Serve with hot tomato sauce. 



98 



THE GREATER OMAHA COOK BOOK 



CREAMED HALIBUT 

Boil halibut in salt water 30 minutes. Make cream sauce and put halibut 
in, also cut some green peppers fine and put in ramekins. Sprinkle cracker 
crumbs on top, also put a piece of butter on each one and bake until brown. 

# * * # / 

HALIBUT WITH LEMON SAUCE 

Two pounds halibut in one piece One chopped green pepper 

One large onion Parsley 

One stalk celery Salt and pepper 

Tie fish in a cheese cloth bag, and place in kettle sufficiently large, and 
cover with boiling water, (a quart at least), add cut celery, onions, parsley, 
green pepper, salt and pepper to taste, and let boil until fish is tender 45 
minutes to 1 hour. 

Sauce 

Two tablespoons butter One teaspoon finely cut parsley 

Two tablespoons flour One teaspoon finely cut celery 

Yolks two eggs One teaspoon finely cut green pepper 

Juice two lemons 

Melt butter in sauce pan ; add flour, stirring constantly, about one pint 
of the fish stock slowly and keep stirring, then the yolks well beaten and lastly 
the lemon juice, mixing thoroughly. Strain, add chopped parsley, celery and 
green pepper, mix well and pour over fish which has been laid on a deep platter. 
This just as good served cold. 

^? ^ 

HALIBUT WITH LOBSTER SAUCE 

One and a half pounds halibut, bone and chop fish very fine ; six yolks 
of egg, creamed; salt and pepper to taste, one cup whipped cream, six beaten 
whites. 

Whip cream, add whites and yolks of eggs, then fish. Put in pudding dish. 
Stand in water in oven for 30 minutes. 

Sauce — One lobster, boil and take out meat and chop ; one cup cream, 
two tablespoons sherry, salt and pepper to taste, three yolks of eggs. 

Put in double boiler until thick, then add lobster. 

HALIBUT WITH TOMATO SAUCE 

Boil halibut in water seasoned with salt, pepper, celery and little onion. ' 
When done remove the fish from water, and cut in pieces. Make thick cream 
sauce thin with strained tomato juice. Pour over fish which has been put 
in ramekins or baking dish, cover with bread crumbs, dot with pieces of butter 
and brown in oven. 

# # # # * 

FINNAN HADDIE DELMONICO 

Cook a smoked finnan haddie in boiling water, when cool flake with silver 
fork. Take about four or five green peppers, remove the seeds and cut in 
strips, wash and drain through colander, and fry lightly in butter. Have ready 
a buttered baking dish, fill with flaked haddie and peppers, cover all with 
milk, sprinkle cracker crumbs over the top and dot with bits of butter. Bake 
in a slow oven about 45 minutes. This makes an excellent luncheon dish. 

***** 

PLANKED FISH 

Get a long oval board sold in stores for baking fish. You will appreciate 



THE GREATER OMAHA COOK BOOK 99 

this board after once eating planked fish. White fish or trout are best suited for 
this purpose. Clean and remove the bone by pulling out the spine. Heat 
the board, then butter it. Then place the fish on it. Season the fish and put little 
dabs of butter here and there; then place in oven and bake until done when 
tried with a fork. "When removed from the oven place the board with the 
fish on it on a platter, put mounds of mashed potatoes on the hot board all 
around the fish, and garnish with parsley and slices of lemon, and serve at once, 
with it serve in a gravy boat a sauce made as follows : Melt a tablespoon 
of butter, add a tablespoon of flour. When thoroughly mixed add a large 
cup of milk. Place on fire and stir until thick as cream. Then season with 
pepper, salt, a few drops of lemon juice and a dash of curry powder. 

* * # * % 
LEMON FISH 

Boil fish until tender, add sliced lemon, salt, onions, celery and parsley. 

Sauce — The yolks of two eggs stirred smooth with a piece of butter, add 
one teaspoon mustard, pepper to taste. Then add one-half cup vinegar and 
one and one-half cups water in which fish was boiled. Water must be strained 
first. Boil and thicken with one teaspoon cornstrach. Remove from stove, 
add chopped parsley and pour over fish. 

# # # * * 

FISH WITH CHOPPED DRESSING 

Tie lake trout in napkin and let boil until tender with onion and mixed 
spices in the water. Serve with following. 

Chop fine one pint chow chow, one stalk celery, two small onions, four 
hard boiled eggs, one-fourth bottle catsup, one small bottle capers, sugartotaste, 
one pint mayonnaise. When ready to serve put on cold fish. 

# - .# # * * 

EGGS BAKED IN SALMON CUPS 

To tAvo and a half cups of mashed salmon add two cups cracker 
crumbs, salt and pepper, stir all together and make in little cakes. Shape 
hollow in the center and place in a buttered baking dish and break an egg in 
each hollow. Add a piece of butter and a little salt. Bake slowly in the 
oven until eggs are solid. Serve hot with buttered toast. 

SALMON LOAF 

Flake fine half a cup of salmon, add half a cup of soft bread crumbs, a 
tablespoon of chopped parsley, a blade of mace powdered, about two-thirds of 
a cup of milk and two slightly beaten eggs. Make into a loaf, put in a buttered 
pan and bake in the oven, basting with a tablespoon of butter in half a cup of 
hot water, until browned. May be served with a tomato sauce or an natural. 

*#•### 

MOLDED SALMON 

Draw the liquor from a can of salmon; pick out all skin and bones and 
flake, cook one-half cup of bread crumbs in cup of hot water with a small 
bay leaf, three cloves, three pepper corns, one teaspoon salt. Cook 10 minutes, 
rub through a coarse sieve. 

Mix one rounding teaspoon of Knox's gelatine in one-half cup of cold 
water; heat gently until the gelatine is all dissolved, then add the flaked 



100 



THE GREATER OMAHA COOK BOOK 



salmon. Turn into a mold, keep in a cool place until set; cut in slices and 
serve on lettuce leaves with the cucumber sauce. 

^ 3£ 

SWEET AND SOUR SALMON 

One cup vinegar Juice of one-half lemon 

One cup water Some raisins 

One onion sliced One cup brown sugar 

Few bay leaves Peel and slice one-half lemon 

Boil this about 10 minutes without cover, put fish in and cook about 45 
minutes, then take fish out and strain gravy. 

Beat yolks of eggs in same with pinch of salt and teaspoon of water, 
stirring all the time. 

•Ji? ^ ^? ^ 

SHAD ROE 

Parboil about 15 minutes in cheese cloth bag in salt water with onion, 
a little celery, parsely, lemon juice and a little rind, bay leaf, dash of nutmeg, 
and paprika. Remove bag from water carefully and lay shad roe on plates, 
then cover with sauce made as follows: 

Melt enough butter and flour to make a cream sauce, stirring off the fire. 
Add one cup cream and stir again until smooth, then add two or three cups 
of the above juice, strain and pour over the fish. 

If served as a Newburg add a little sherry and one egg yolk. 

***** 

SHARFE FISH — French 

Three pounds black bass or other fish One bunch parsley 
One-half cup olive oil One cooking spoon flour 

Three teeth garlic One quart cold water 

Brown olive oil, garlic chopped fine, and flour, pour in water and let boil 
up. Chop parsley very fine ; drop salted fish in gravy and boil until tender, 
then remove fish on plater and let gravy boil until thick. Pour over fish. 
Serve cold, Gravy will be thick like jelly. 

***** 

SHRIMPS AND PEAS 

One can of dry shrimps and one can of French peas. Make a cream sauce ■ 
with two tablespoons of butter and one of flour, rub to a smooth paste, then 
add one pint of cream, salt, pepper and a dash of paprika. When smooth 
add shrimps and peas, and let come to a boil. This can be made in a chafing 
dish. 

* * * * * 

PAN BOILED SARDINES OR SMOKED HALIBUT 

Place large sardines or stripes of smoked halibut on finger width slices of 
bread and toast under the broiler, then spread over the fish a sauce consisting* 
of a teaspoon of prepared mustard, a tablespoon of lemon juice and two of 
olive oil or melted butter, and sprinkle with finely chopped parsley. A 
vegetable salad should be served with this. 

***** 

SARDINE JOLLIES 

Beat four eggs together, with salt and paprika, in the upper pan, while 
there is plenty of boiling water in the blazer or lower pan. Add four table- 
spoons of chutney sauce. Mash with this two dozen sardines which have been 



THE GREATER OMAHA COOK BOOK 101 

skinned and wiped dry, add chacker crumbs until the mixture can be molded 
into small pats. Remove the chafer, empty the blazer, and let it get piping 
hot. Roll the pats in cracker crumbs and fry to a golden brown in butter. 
They should be soft and sharply seasoned with chutney. Serve hot on thin 
toasted bread. This recipe will serve eight. 

# # # * # 

STUFFED SMELTS 

Bone and clean good sized smelts and then stuff with force meat of fish. 
Flavor with a taste of anchovy. Cover with good rich white wine sauce and 
bake for 10 minutes. 

BAKED RED SNAPPER WITH CREAM AND CHEESE SAUCE 

Make a white sauce of one quart of milk, two large tablespoons of flour, and 
four ounces butter ; add one-half cup white wine ; place the fish in a baking dish, 
pour the sauce over it, and sprinkle over it one cup grated cheese, a little 
lemon juice and bread crumbs, and bake at least 30 minutes in moderate oven. 

# # * # * 

TOMATO STEWED FISH 

One large tablespoon of butter browned with one small onion, one can of 
tomatoes, one-half cup vinegar, juice of one lemon. Add salt, sugar, ginger and 
cayenne pepper. Let all this cook 20 minutes. Have your white fish cut in 
small pieces, put it in the tomato sauce and cook until done. 

Take yolks of two eggs, two tablespoons of flour and a lit-tle chopped 
parsley, add this for thickening sauce. Remove from fire when thick and 
serve cold. 

* # # # , * 

TUNA FISH SAVORY FOR CHAFING DISH 

One small can tuna fish, one pint cream, small can pimentoes, one green 
pepper, two tablespoons butter, two tablespoons of flour, salt and pepper. Melt 
butter, when hot add flour then cream cook until creamy, add salt and pepper 
and pimentoes chopped fine, cook all 3 minutes, stir and put in tuna fish and 
serve hot on toasted crackers* or bread. 

'X' -K^ "7S* -Js* 

HOW TO MAKE A GOOD DISH FROM COLD BOILED FISH 

First make some plain butter sauce, not too thin. Then take the bones 
from the fish, add some boiled rice, two hard boiled eggs chopped, but not 
too small ; a small piece of onion, pepper, salt and a little grated nutmeg. Put 
all together into the saucepan and boil for 3 minutes, taking care to stir all 
the time. It should then be rather stiff. Turn out on a flat dish, shake some 
bread crumbs over and brown in the oven for a few minutes. Just before 
sending to the table sprinkle over a little chopped parsley. 

«■£ .U- Jfe 

BROILED OYSTERS 

Dry the oysters in a cloth, dip each one in melted butter well peppered, 
then in beaten egg, then in bread or cracker crumbs, also peppered. Broil on a 
wire broiler over live coals 4 minutes. Drop over each a little melted butter. 
Serve hot. 

* * * * * 

CREAMED OYSTERS 

One quart of small oysters, cooked in their own liquor until they curl, 



102 



THE GREATER OMAHA COOK BOOK 



then mixed with cream dressing and filled into pastry shells. Cream two table- 
spoons of butter, melted ; then add one heaping tablespoon of flour, pepper and 
salt, stir, and cook until smooth ; then add one pint of milk and one-half cup 
of cream. Cook until thick, stirring constantly. 

***** 

FRICASSEED OYSTERS 

Cook together a tablespoon of butter and one of flour in the double boiler, 
when they are blended and smoking hot, pour on them a gill of cream and a gill 
of oyster liquor, mixed, and stir until the sauce is thick and smooth. When 
this stage is reached lay in thirty oysters, cook until they begin to plump, and 
then add the beaten yolks of two eggs, slowly, stirring all the time. Cook 
until the sauce loses the raw yellow of the. uncooked egg and begins to grow 
creamy, salt and pepper to taste, and serve at once. Longer cooking will curdle 
the sauce. 

* * * # * 

LITTLE PIGS IN BLANKETS 

Wrap a thin, very fat slice of bacon round a oyster, and fasten with a 
toothpick. Make a pan very hot, lay them in and brown in a very hot oven or 
under the gas. Should be cooked long enough to curl gills of the oyster inside 
the bacon. Sprinkle lightly with paprika, garnish with parsley and serve 
on a hot platter. 

* * * # * 

OYSTER OMELET 

One-half cup of oysters without liquor. Four eggs, two teaspoons flour, 
one-third cup of milk, four or five slices of bacon, pinch of salt. Make flour 
and milk into a smooth boiled paste. Cut the bacon into tiny squares and fry 
brown in a skillet. Beat whites of eggs to a stiff froth, then add flour paste, 
oysters, and egg yolks. Beat slightly; turn into the skillet with the bacon, 
which should be sizzling hot; lift slightly with a knife as the omelet cooks; 
then fold over and serve piping hot. 

OYSTERS EN BROCHETTE 

Alternate on skewer about five oysters and five pieces of bacon size of 
oyster. Put in bread pan in broiler until ends curl. Put on buttered toast, 
season to taste. Pull out skewer and cover with teaspoon of melted butter. 

* * * * * 

OYSTER FRITTERS 

Drain one pint oysters and boil liquor. Skim, and to one cup (if there is 
not enough liquor, add enough cold water to make one cup), add one cup 
of milk, two well beaten eggs, one-fourth teaspoon salt, one-eighth teaspoon 
pepper, flour enough to make a rather stiff batter. Have ready kettle of smok- 
ing hot fat. Take up batter by spoonfuls, taking one oyster each time, and 
drop carefully into the fat. Fry to a golden brown and drain on brown paper. 

***** 

OYSTER CREAMS 

Pound and rub through a sieve eighteen oysters, mix with three-quarters 
of a cup of good cream, season with salt, pepper, and paprika, add one table- 
spoon of powdered gelatine dissolved in three quarters of a pint of oyster 
liquor. Fill some small molds half full of aspic jelly, imbedding one oyster 
in each. When set fill up with the oyster cream. Turn out when firm. 



THE GREATER OMAHA COOK BOOK 



103 



CURRIED OYSTERS 

Fry twelve oysters in hot butter for one minute. Chop one onion fine 
and fry it for a few minutes in a tablespoon of hot butter; add one teaspoon 
of flour, two teaspoons of curry powder, one teaspoon of salt, one cup water 
or stock, cook slowly for 10 minutes. Add one teaspoon of lemon juice, 
the oysters, and four tablespoons of oyster liquor. Cook gently for a 
few minutes and serve with hot plain boiled rice. 

# # * # # 

FRICASSEED OYSTERS 

One pint of oysters, butter the size of egg, one teaspoon or more of cream, 1 
little lemon juice, salt and pepper, chopped celery, two tablespoons of flour, 
three hard boiled eggs, chopped parsley. 

Let oysters come to a boil, take from stove and strain. Put butter and 
flour in pan, cream with oyster juice and a little cream. Let boil 5 minutes, 
stirring constantly, add beaten yolks and cream. Put in the oysters, celery 
and three chopped hard boiled eggs, let come to a boil add lemon juice and 
parsley, served on toast. Best made in double boiler. 

# * * * * 

OYSTERS AND MACARONI No. 1 

One cup of minced raw oysters, two-thirds cup of finely broken cooked 
macaroni, one cup of cracker crumbs, small lump of butter, one level tea- 
spoon each of salt and pepper, one beaten egg. Mix these ingredients thor- 
oughly and shape into croquettes, dip into beaten egg, then in cracker crumbs.. 
Fry a golden brown in hot fat and garnish with celery. Makes a fine luncheon 
dish. 

# * * * # 

OYSTERS AND MACARONI No. 2 

P>utter a deep pudding dish and put in a layer of cooked macaroni. 
Sprinkle with salt, pepper, fine cracker crumbs and bits of butter, then alternate 
macaroni and oysters until all the ingredients are used, having macaroni 
for the top layer. Heat the liquor from the oysters with a half cup of cream, 
pour over the macaroni, cover and bake 30 minutes, in hot oven. Uncover 
and brown. 

# # * # # 

QUICK SCALLOPED OYSTERS 

For one quart of oysters use one quart hot milk, and one pint of cracker 
crumbs. Put a heaping tablespoon butter in a hot skillet, into which put the 
oysters until plump. Have three layers of crackers and two of oysters, pour 
the hot milk and melted butter over each layer of crackers, and season the 
oysters with salt and pepper. On top layer of crumbs put piece of butter, and 
brown 15 minutes in a hot oven. 

OYSTER AND MACARONI CROQUETTES 

One-third cup macaroni broken in one-half inch lengths, one pint oysters, 
one cup thick white sauce, few grains of mace, also a little cayenne, one-half 
teaspoon lemon juice, one-fourth cup grated cheese. 

Cook macaroni in boiling saltwater until tender, drain in colander and pour 
over macaroni, two cups cold water. Clean and par boil oysters, remove tough 
muscles and cut soft part in pieces. Reserve one-half cup oyster liquor and 
use in making thick white sauce in place of all milk. Mix macaroni and oysters, 



104 



THE GREATER OMAHA COOK BOOK 



add thick white sauce and seasoning. Spread on plate to cool. Shape and 
dip in crumbs, egg and crumbs again. Fry in deep fat and drain. 

# # # # * 

OYSTERS IN POTATO CASES 

To one and one-half cups of cold mashed potatoes add two tablespoons of 
cream and two beaten eggs and beat with a wire beater until light, line small 
cups with the mixture, brush with melted butter and dust with fine crumbs. 
Put a tablespoon each of butter and flour in a sauce pan, mix to a paste, add 
one cup of thin cream, saltspoon of salt, a dusting of pepper and one cup of 
drained minced oysters ; let them reach the simmering point, fill the molds with 
the mixture, put a thin layer of potato over each and bake in a moderate 
oven for 15 minutes. Serve with cream. 

# # # * # 

PANNED OYSTERS A LA CREOLE 

Enough leek, parsley and celery so when chopped will make one-half cup. 
Add two tablespoons of butter, put over fire and let simmer for 10 minutes. 
Season to taste. Have toast ready, and just before serving drop oysters 
in the above mixture and leave until ends curl. Serve on toast. 

SPANISH OYSTERS 

One tablespoon butter, little flour, one pint tomato catsup, one can mush- 
rooms, one pint oysters, two teaspoons Worcestershire sauce, few dashes tobasco 
sauce, three-fourths cup diced celery, little parsley. Scald oysters in their 
own juice, drain and add them to the mixture. Put in ramekins or baking dish 
sprinkle with bread crumbs and pieces of butter and bake until brown. 

*__*-### 

OYSTER PIE No. 1 

Line a deep dish with good pastry. Roll out upper crust and put on a 
plate just the size of a pie dish. Set on top of the dish and bake until nearly 
done. While the crust is baking prepare the oysters. For one quart of oysters 
take the yolks of three eggs boiled hard and grate them into the strained oyster 
liquor, add two tablespoons of butter, same of cracker crumbs, season with 
salt and pepper. Let it just boil, then slip in the oysters and boil np once. 
Pour into the pie dish, put the top crust on and return to the oven for 5 minutes. 

OYSTER PIE No. 2 

Line small, deep pie tins with rich biscuit dough, cover bottom with a 
light sprinkling of flour. Fill pans with raw oysters, liquor included, season 
well with pepper and sallt, dot with butter, and add a few springs of parsley 
and one or two nice stalks of celery cut in small pieces. Sprinkle a light cover- 
ing of flour over the mixture in pans in order to slightly thicken oyster liquor. 
Cover with upper crust, in which one or two holes have been cut, to allow steam 
to escape. 

Bake in quick oven 20 minutes, or until crust is a nice golden brown. Pie 
tins about the size of a saucer and rather deep are best. This is an old Mary- 
land recipe and is a delicious way of preparing oysters. 

# # * # # 

SHREDDED WHEAT OYSTERS, MEAT OR VEGETABLE PATTIES 

Out oblong cavity in top of biscuit, remove top carefully and all inside 



THE GREATER OMAHA COOK BOOK 105 

shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of but- 
ter in bottom, and fill the shell with drained, picked and washed oysters. Sea- 
son with additional salt and pepper. Replace top of biscuit over oysters, then 
bits of butter on top. Place in a covered pan and bake in a moderate oven. 
Pour oyster liquor or cream sauce over it. Shell fish, vegetables, or meats 
may also be used. 

STEAMED OYSTERS 

Drain and wash one quart of fresh oysters. Put them in a steamer over 
boiling water and allow them to cook over a moderate fire for 20 minutes. Melt 
slowly one-half cup of butter in a saucepan. Add to it one teaspoon of grated 
horseradish mixed with a little water, one teaspoon of Worcestershire sauce, 
one-half teaspoon salt and pepper. Place the oysters in a dish, pour over them 
the sauce and serve. 

# * # # # 

LOBSTER CUTLETS No. 1 

One can lobster or one large fresh lobster. Break into small pieces, add 
to this one cup of white sauce made of one cup of milk, one spoon of butter, one 
spoon of flour, one-half teaspoon of salt, one-fourth teaspoon of pepper, one 
large pinch of mace. Put away to cool. When cool form in small cutlets 
and fry. Serve with tartar sauce. 

Tartar Sauce — To one-half pint of mayonnaise, add three chopped olives, 
one slice of onion chopped fine, one small sour pickle chopped fine. Mix and 
keep cool until time to serve. 

•T^ 

LOBSTER CUTLETS No. 2 

Mince cold boiled lobster very fine, season with salt and cayenne pepper. 
There should be at least a pint of the lobster for eight persons. Cook together 
two tablespoons of butter and two of flour, and when they are blended pour 
upon them a scant pint of rich milk. Stir to a smooth white sauce ; take from 
the fire, pour the sauce, beating steadily, upon the well whipped yolks of two 
eggs, then stir in the lobster mixture. When cold form into cutlets of the 
size and shape of a small French chop without the bone. Set in the ice chest 
until firm ; roll in egg and cracker dust ; set aside until the coating stiffens, 
then fry in 'deep fat. Stick a lobster claw where the bone would be in a 
French chop and serve, passing sliced lemon with the cutlets. 

-<f 'A* ^ ^ 

FRIED LOBSTER 

Cut as big and shapely pieces as you can get for the fried lobster, which 
is first boiled. Dip in eggs and bread crumbs, fry in boiling fat just before 
serving and drain on brown paper. Serve with a Hollandaise sauce, to which 
is added chopped olives and a little onion juice, or with a sauce Tartare mixed 
with fresh peas. 

# * * # # 

LOBSTER A LA NEWBURG No. 1 

To one quart of lobster or shrimps take one pint cream and put in double 
boiler. Cream yolks of two hard boiled eggs with a little cream. Take one 
and a half tablespoons butter creamed with scant tablespoon of flour, season 
with salt, pepper and cayenne pepper. Let this heat and add lobster or shrimps. 
Just before serving add two tablespoons of sherry wine and serve in ramekins. 



106 



THE GREATER OMAHA COOK BOOK 



LOBSTER A LA NEWBURG No. 2 

Two tablespoons butter, one tablespoon flour, one teaspoon salt, pinch 
of red pepper, can of lobster, one cup cream, three yolks of eggs, one-third cup 
sherry. 

Melt the butter, add flour and stir in the cream, making a smooth sauce, 
season, add the yolks well beaten, then can of lobster. Just before serving 
add one-third cup each of sherry and brandy. 



STUFFED LOBSTER 

Two pounds of lobster One and a half cups milk 

Bit of bay leaf Three tablespoons flour 

Three tablespoons butter One-half teaspoons salt 

Ten grains cayenne One teaspoon lemon juice 

Slight grating nutmeg Yolks of two eggs 

One-half cup buttered crumbs 

Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, 
remove bay leaf and make a white sauce of butter, flour and milk; add salt, 
cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice. Add 
diced lobster, refill shells, cover with buttered crumbs and bake until crumbs 
are brown. One-half chicken stock and one-half cream may be used for sauce 
if a richer sauce is desired. 



Fruit and Nut Dainties 



BLANCHED ALMONDS 

Use for this purpose the large paper shelled almonds, preferably the 
Jordan. Shell, pnt in a bowl and cover with boiling water. Set a plate over 
the bowl and let steam on the back of the stove for 10 or 15 minutes until the 
brown skins can be readily rubbed off between the thumb and forefinger. 
As fast as blanched, lay on soft towel and pat dry, then spread on plates and 
let dry in the oven or on the back of the stove until there no moisture remain- 
ing on the nuts. Put into a bright pie tin in the oven, two tablespoons butter 
or one tablespoon of olive oil for a pound of almonds. "When smoking hot add 
the nut meats. When they commence to brown sprinkle with a tablespoon and 
a half of salt. Keep shaking and stirring until evenly colored and a rich 
brown, then remove. Oil gives a higher glaze than butter and is usually con- 
sidered better for this purpose. 

SALTED ALMONDS OR PECANS 

One-half pounds nuts, salt, one tablespoon butter. Cover nuts with boil- 
ing water and let stand until skin can easily be removed. Let nuts dry, then 
place in hot oven in shallow pan until light brown, stirring frequently. When 
brown add butter and salt, stirring nuts thoroughly. 

SALTED ALMONDS 

Shell and blanch the required amount of almonds, for every half pound 
allowing three tablespoons of olive oil. Heat the oil in a frying pan to blue 
heat and put in almonds. Gently stir until all are equally brown. Take from 
pan and place upon absorbant paper. When the paper has absorbed the 
excess oil, sprinkle with salt. Cool and serve. Peanuts may be salted in the 
same way, except to use two tablespoons of oil to one-half pound of peanuts. 

■ ^ %r 3& 

STUFFED DATES 

Cut dates, remove stones, and fill with English walnuts, pecans, or with 
a mixture of chopped nuts. Shape in original form, roll in granulated or 
powdered sugar, and serve. 

# # # # # 

CHEESE STUFFED FIGS 

Drain stewed figs; make a small opening in each and tuck in a morsel of 

cottage cheese made rich with cream. 

* # # # # 

STUFFED FIGS 

Put figs in double boiler and steam about 30 minutes. While warm open 
fig and fill with marshmallow. Roll in powdered sugar. 

FRUIT ROLL 

One pound of dates stoned and chopped, one pound of English walnut 
meats chopped; mixed well together, roll out in shape of large sausage, and 
roll in granulated sugar ; slice into quarter inch slices. 

TO REMOVE NUT MEATS WHOLE 

Those who have experienced difficulty in removing the meats whole 
from pecan nuts will be glad to learn that this may be accomplished by soaking 
the nuts over night in cold water. This causes them to expand, and when 
cracked the meats may be removed whole. 



108 



THE GREATER OMAHA COOK BOOK 



GLACED ENGLISH WALNUTS 

Sift two cups of sugar with one-eighth teaspoon of cream tartar. Add one 
cup of boiling water, set sauce pan on the stove, and stir until sugar is dissolved. 
Boil without stirring, carefully wiping away with a swab wet in cold water the 
crystals that form on the sides of the pan, as these will spoil the candy. When 
the syrup begins to discolor remove and instantly set the pan in a dish of 
cold water to stop the boiling. Remove at once and set in pan of hot water 
during the process of dipping. Take halves of walnuts on a long pin or steel 
skewer and dip in syrup to cover, then place on oiled paper or greased plate. 
These candies are inexpensive and delicious but seldom seen even at the 
best confectioners. 

^ ^ ^ ^ ^ 

NEW WAY WITH NUTS 

A rather new way with nuts for the side dishes at tables than the usual 
one of browning them in butter is to put them in a wire basket and dip in 
deep boiling fat. A moment or two is sufficient — just enough to brown them 
evenly and delicately. The danger of burning is lessened by the fact that all 
are browned at practically the same second. After removing from the grease, 
dust if desired with fine table salt while the kernels are still warm and moist. 

***** 

NUT NOVELTY 

If you are in search of a novelty, instead of salting all the nuts, try the 
experiment of "brandying" some of them. To do this, soak the nuts for 
about 36 hours in brandy — French brandy, peach brandy or applejack will 
do — then cover them with a thin fondant, or merely roll them in powdered 
sugar. 

***** 
CANDIED NUTS 

Boil one cup of sugar with one-fourth cup of water until a little dropped in 
water becomes brittle and the mixture is just about to become tinged with 
color. Set the mixture in a bowl of hot water. Then with two forks dip one 
nut at a time in the syrup and lay on waxed paper to cool. Work fast as 
sugar is apt to harden. If it gets too stiff add a few drops of hot water. 

***** 

ORANGE STRAWS 

Remove the peel from three or four large thin-skinned oranges, cut in 
quarters, put them in a sauce pan and cover with cold water, bring slowly to the 
boiling point and cook until tender. Drain and with a silver teaspoon remove 
all white portions. Cut the yellow rind in narrow strips, using shears for this 
purpose. Boil one cup sugar wth one-half cup water until syrup will thread 
when dropped from top of wooden spoon. Cook orange strips in this syrup 
5 minutes, drain and roll in granulated sugar. 

***** 

STUFFED PRUNES 

Steam prunes about 30 minutes. Remove stone and fill with marshmallow 
and English walnut. Roll in powdered sugar. 

***** 

PEANUT BUTTER 

Pound or grind to a powder one cup of shelled and skinned peanuts, fresh- 
ly roasted. Rub into this half a cup of butter; salt to taste and work to a 
smooth paste for use. This makes delicious sandwiches. 



Ice Creams, Sherbets, Etc. 

EASY WAY TO MAKE ICE CREAM 

Use one quart of milk for a package of Jell-0 Ice Cream Powder. Pour 
the contents of a package of Jello-0 Ice Cream Powder in a dish. Pour on it 
one cup of milk and stir to a thick, smoth paste ,to avoid lumps. Add the 
rest of the quart of milk, stir until thoroughly dissolved, and freeze. 

• 4& ^ ^ ^ ^ 

ICES AND SHERBETS 

Ices of all kinds should be frozen very slowly. For sherbets, turn the 
freezer rapidly and a meringue made from the white of one egg and one table- 
spoon of sugar, may be added after it is frozen. Frape is simply partly frozen 
water. Parf ait or mousse is flavored frozen cream ; not by agitating the cream 
in the freezer, but putting it into a mold covered and packed in ice and salt. 

If one teaspoon of Knox's gelatine is added to sherbets and ices you will 
find same will be a better consistency. 

^ ^ ^ ^ 

ANGEL ICE 

For two quarts take juice of five lemons, two heaping cups granulated 
sugar, add three cups boiling water. Mix together, strain through cloth, and 
allow to cool. Then put in freezer and lastly add beaten white of one egg. 
Freeze for about 20 minutes, then let stand for 30 minutes before serving. 

•M. JT. Jt. 4£> M. 

w w w w TS* 

APRICOT ICE CREAM 

One cup mashed apricots, one cup sugar, two cups cream. Freeze the 
cream first, then open and add the sugar and the apricots, which have been put 
through a sieve or a fruit press. Then finish freezing. It is so rich that a 
sherbet glass full is sufficient for each person. It is a most beautiful color — 
pinkish orange. 

# # # # * 

APRICOT SHERBET 

Four cups sugar, four cups boiling water. Boil to a thin syrup. Rub one 
quart can of apricots through a colander, add to syrup and allow to cool. Put 
in freezer and when beginning to freeze add one quart of whipped cream and 
enough milk to fill two-quart freezer. Allow two inches at top for freezing 
and freeze hard. 

BISQUE 

One pint whipped cream, four eggs, beaten separately; four heaping 
tablespoons powdered sugar, beaten with the yolks ; one cup chopped walnuts, 
one teaspoon vanilla and freeze after standing 3 hours. 

CHERRY ICE CREAM 

One quart cream, one cup sugar, freeze. When half done add juice of 
two lemons, two tablespoons brandy and one cup of chopped maraschino 
cherries, and. freeze. 

* # * * # 

CHERRY PARF AIT 

Cook two cups of sugar and one of water until it threads, then pour 



110 



THE GREATER OMAHA COOK BOOK 



gradually into the stiffly beaten whites of six eggs, beat thoroughly, and cool. 

Cut two and one-half cups of maraschino cherries, drained from their juice, 
is halves, and roll them in powdered sugar. Beat (or whip) one quart of 
double cream until stiff and dry, reserve one cup and fold the remainder 
into the egg mixture. Add the cherries, with one scant teaspoon of vanilla, 
and put into a mold — a lard pail will answer. Pack in ice and salt for 4 hours. 
Draw off the water after two hours and repack. Turn out and garnish with 
cherries. 

# # # * # 

CHOCOLATE ICE CREAM 

Three squares sweet chocolate, melted, to which add pint of milk, and beat 
until mixture reaches boiling point. Add well beaten mixture of three eggs, 
pinch of salt, one teaspoon vanilla, two cups granulated sugar. While cooking 
beat until quite thick, then remove from stove to cool. Whip one pint cream, 
add above, and freeze. 

, ^ ^ ^ 

CHOCOLATE SYRUP FOR ICE CREAM 

Melt four squares of chocolate in a pan set in hot water. Add one and 
three-fourths cups sugar, one-eighth teaspoon salt, and stir until blended, then 
pour on gradually, while stirring, one and a half cups of boiling water. Place 
pan on stove and boil 5 minutes, cool and add one teaspoon of vanilla, pour 
over ice cream and serve. 

f 'i * ^P 

FROZEN PUDDING No. 1 

One pint whipping cream Two eggs 

Three-fourths cup powdered sugar One-half cup of brandy or sherry 

Beat cream stiff. Beat eggs, sugar and brandy well, then add to the 
beaten cream. Put in mold and pack in ice 3 hours. 

# # # # # 

FROZEN PUDDING No. 2 

To a pint of cream add one pint of milk, scald as for custard; beat four 
eggs separately, and add to the boiling milk the yolks, one cup sugar, one 
ounce powdered sweet almonds. When thick remove from fire, cool and 
freeze. When stiff add one pound candied fruit cut in pieces, and a tablespoon 
of vanilla. Let stand 2 hours before serving. 

FROZEN CHOCOLATE WITH WHIPPED CREAM 

Two squares Baker's chocolate, one cup sugar, a pinch of salt, one cup 
boiling water, three cups of milk. 

Scald milk; melt chocolate in small sauce pan placed over hot water, 
add one-half the sugar, salt and gradually the boiling water. Boil 1 minute, 
add to scalding milk with remaining sugar. Cool, freeze and serve in glasses. 
Garnish with whipped cream sweetened and flavored with vanilla. 

FROZEN CHOCOLATE PUDDING 

Separate three eggs, beat the yolks with one cup of sugar, then mix 
two tablespoons of cocoa in slowly. Beat one pint of cream stiff, and mix. 
Then beat stiff the whites and mix them in last. Put in a form, pack in a pail 
of ice and rock salt, and freeze 4 hours. This quantity makes one quart. 



THE GREATER OMAHA COOK BOOK 111 

GRAPE JUICE SHERBET 

Boil one quart of water and one pint of sugar 20 minutes; add a tea- 
spoon of Knox's gelatine softened in two tablespoons of cold water. Stir until 
dissolved. Let this syrup get cold, then add the juice of a lemon and two cups 
of grape juice. Freeze as any sherbet and pack until serving time. If 
desired a spoon of whipped cream may be added to the sherbet when in the 
glasses ready to serve, but it is good without it. 

GRAPE JUICE BOMBE GLACE 

This is a much more elaborate dessert, and it is made by first preparing 
a sherbet as described above. Have a two-quart mold lined with waxed 
paper and standing in crushed ice and salt. When the sherbet is frozen, 
line the mold with it, leaving a hollow in the middle. Fill this with a Charlotte 
russe filling, then cover with a layer of the sherbet. Fill the mold quite full, 
cover with waxed paper, then cover tightly with the tin lid. Pack the mold 
in a mixture of equal quantities of ice and salt, let stand about 2 hours, 
when it will be ready to serve. The Charlotte russe filling is made by beating 
stiff a cup of thick cream and adding the white of an egg, also beaten stiff, 
and one-third, of a cup of sugar. 

4? ^ ^ ^ 

GRAPE FRUIT PUNCH 

Boil one quart of water with three cups of sugar 15 minutes, when cool 
add one pint grape fruit juice, juice of one lemon and one orange, freeze. 
Then add an Italian meringue, made as follows : Boil one-half cup granulated 
sugar, and one-third cup water until it will spin a thread, pour the syrup on 
the white of one egg, beaten stiff; when meringue is cold add to the grape 
fruit sherbet, serve in sherbet cups. 

^ ^ '4$ 

GOLDEN MOUSSE 

Boil a cup of sugar and a quarter cup of water until it spins a thread; 
pour slowly over the yolks of six eggs, beating, and return the mixture 
to the fire over hot water and cook, stirring until the mixture thickens; 
beat a pint of double cream until stiff, fold the cold egg mixture into the 
cream, add a tablespoon of orange extract, fill a mold, put on close cover, 
wrap a strip of cloth dipped in melted fat round where the cover comes 
over the edge of the mold and pin it on tightly to keep the salty water out 
and sink the mold in equal parts of ice and salt for 4 hours or more. Un- 
mold on a chilled platter and cut in slices to serve. May be sprinkled with 
pistachio nuts to give the color effect, or served with a syrup and flavoring 
with pistachio. 

•^P «^ ^ ^ ^ 

ICE CREAM 

Take one-half pound of sugar, six yolks of eggs, one pint of milk. Mix 
well, put on fire, keep stirring until it conies to a boil, and then add one pint 
cream and flavor to the taste. Strain it and freeze. Before serving cover th^ 
cream with a meringue and bake in a very hot oven 1 minute. 

Meringue — Four whites of eggs, well beaten ; add one pound of poAvdered 
sugar and flavor. One-half of the recipe can be used. 

ICE CREAM WITHOUT FREEZER 

Beat the yolks of eight eggs very light and add thereto four cups of sugar 



112 



THE GREATER OMAHA COOK BOOK 



and stir well. Add to this, little by little, one quart of rich milk that has been 
beaten almost to boiling, beating all the while; then put in the whites of 
eight eggs beaten to a stiff froth. Then boil the mixture in a pail set inside 
another containing hot water. Boil about 15 minutes or until it is as thick as a 
boiled custard, stirring steadily meanwhile. Pour into a bowl to cool. When 
quite cold beat into it three pints of rich sweet cream and five teaspoons of 
vanilla or such other flavoring as you prefer. Put it into a pail having a close 
fitting cover and pack in pounded ice and salt (rock salt), about three-fourths 
ice and one-fourth salt. When packed, before putting the ice on top of the 
cover, beat the custard as you would batter for 5 minutes steadily, then put 
on cover and put ice and salt over it and cover with a thick blancket and 
let stand for an hour. Then carefully uncover and scrape from bottom 
and sides of the pail the thick coating of frozen cream, making every particle 
clear, and beat again very hard until cream is smooth, half congealed paste. 
Do tins thoroughly. Put on the cover, ice, salt and blanket and leave it 
for five or six hours, replenishing the ice and salt if necessary. 

* * * * * 

HICKORY NUT ICE CREAM 

Pound one pound of shelled hickory nut meats in a mortar until they are 
a fine paste ; add them to a quart of cream and set one side while you prepare 
a custard made from a pint of milk, three eggs and a cup of sugar; keep 
stirring until it thickens, so that it will not curdle; take from the fire, add 
another cup of sugar and set where it will cool; when quite cold add the cream 
with the hickory nut meats, then freeze. 

^ ^ ^ ^ 

ICEBERGS 

Dissolve two cups sugar in three cups of boiling water, cool, add three- 
fourths cup lemon juice, color with leaf green, and freeze. Serve in champagne 
glasses. Put one teaspoon creme de menthe in each glass and sprinkle with 
finely chopped nuts. 

***** 
LEMON ICE 

One quart milk, one cup sugar; mix the milk and sugar and half freeze 
in ice cream freezer. Then add the juice and pulp of four large lemons. 
Stir thoroughly and freeze firm. 

LEMON SHERBET No. 1 

Boil a syrup of two cups sugar and one quart of water. Add juice of 
five lemons, cool, pour into freezer and turn till syrup begins to freeze. Then 
add the white of one egg beaten stiff. Freeze hard. 

* * * * * 

LEMON SHERBET No. 2 

The juice of four lemons and two oranges strained and poured on one 
pint of sugar. Put one quart of new milk into the freezer with one-half pint 
of cream and let this get cold, then add the lemon juice and sugar, and freeze 
quickly. This quantity will serve fifteen people plentifully, and is delicious. 

***** 

LEMON CREAM SHERBET 

One quart water, two cups granulated sugar, two cups cream, one cup 
lemon juice, one teaspoon Knox's gelatine, one teaspoon vanilla, mint leaves. 



THE GREATER OMAHA COOK BOOK 



113 



Boil the sugar and water 20 minutes. This gives body, and the sherbet 
when exposed to the air will not become watery. Soften the gelatine in a 
little cold water and dissolve in two tablespoons of boiling water. Strain, 
cool, add the lemon juice. Pack the freezer with three parts ice and one of 
salt. Turn in the mixture and partly freeze. Then add the cream flavored with 
vanilla and finish freezing. The dasher is turned rapidly for all sherbets. 
If desired very light, one or two beaten whites of eggs may be beaten in at 
the finish. Serve in sherbet cups or glasses and decorate with fresh or 
candied mint leaves. 

***** 
LOVING CUP 

Chop and melt twelve marshmallows in one pint of fruit juice. Boil one 
pound of sugar and one-half pint of water to 220 degrees Fahrenheit, then 
stir in the stiffly beaten whites of two eggs, the fruit juice, and juice of one 
lemon. When cold fold in one-half pint of whipped cream, pack in ice and 
salt for 3 hours. Fill sherbet glasses- half full of thin slices of orange, bananas, 
pineapple, and maraschino cherries. Cover with teaspoon each of lemon juice 
and liquid honey. Over this heap the frozen mixture. 

^ ^ ^ 1 

MAPLE NUT PARFAIT 

Yolks four eggs thoroughly beaten, to which add one cup maple syrup, 
boil until thick. When cold add one pint whipped cream, one teaspoon 
vanilla, one-half cup finely chopped nuts. Put in mold and pack in ice for 
4 hours. Will serve six. 

***** 

MAPLE PARFAIT 

Beat yolks of six eggs until light add one cup maple syrup. Place 
mixture on stove and stir constantly until eggs have thickened enough to 
make a thick coating on the spoon. Remove from fire, beat until cold and 
light. Add one tablespoon Knox's gelatine dissolved in three tablespoons 
of water and melt over hot water. Beat for a couple minutes and after 
adding gelatine to eggs, lastly whip one pint of cream to a stiff froth and 
mix lightly with egg mixture and add the whites. Turn in mold holding three 
pints and pack in ice and salt 6 hours. 

Hjg^, ;J"v>' ***** ; /tf-,'- 

MAPLE MOUSSE No. 1 

Beat yolks of four eggs very light, add one cup maple syrup. Put on stove, 
stir all the time until well heated, then set aside to cool. Whip one pint of 
cream and add to well beaten whites of four eggs. Add this to syrup when 
cold and freeze like ice cream. 

* * * * * 

MAPLE MOUSSE No. 2 

One pint whipping cream, one cup maple syrup, candied cherries, nuts. 

Chop nuts and cherries fine, add to the cream after cream has been 
whipped stiff. Add maple syrup and put in mold. Leave mold in iced salt 
water one-half day. 

HOT MAPLE NOUGAT 

Boil two cups of maple syrup and a lump of butter the size of a walnut 
until it forms a soft ball when dropped into cold water. Add half a cup of 
chopped pecans and keep warm over hot water until ready to serve. Then 



114 THE GREATER OMAHA COOK BOOK 

pour it while hot over each serving of ice cream — Vanilla is best — and the 
nougat will candy deliciously when it touches the frozen sweet. 

* # # * * 

MUSKMELON FRAPPE 

Remove enough of the tops of small nutmeg melons so as to be able to 
take out the seeds and membrane, then scoop out as much of the soft pulp as 
can be removed. Cut the pulp into small pieces. Drain the juice from seeds 
and membrane and add it to one quart of whipped cream, sweetened. Put into 
freezer and turn until stiff. When ready to serve take the chilled shells, 
place the frappe cream in alternate layers with the melon pulp, having the 
frappe as last layer. Serve on small plates with cake. 

j^. j^j 

NUT FRAPPE 

One-half envelope Knox's Sparkling One cup pineapple and strawberries 

Gelatine One pint cream 

One-fourth cup cold water White of one egg 

One-half cup sugar One cup chopped nuts 

Soak gelatine in the cold water 5 minutes and dissolve over hot water. 
Add dissolved gelatine to cream and sugar and stir in beaten white of egg. 
When cold, add the pineapple and strawberries which have been chopped 
in small pieces ; also, the chopped nuts. Serve ice cold in sherbet glasses. 

ORANGE FRAPPE 

Peel sweet oranges and chop the fruit very fine, removing all seeds and 
bits of membrane. Add sugar to taste, and to a pint of orange juice and 
pulp add a half pint of cold water and the juice of two large lemons. If more 
sugar is needed add it now. Turn into a freezer and grind until quite stiff, 
then pack down and leave to "ripen" for 3 hours or more before serving 
in glasses. Put a maraschino cherry on top of each glass of frappe 

* * ■ # * * 

PLUM PUDDING GLACE— Frozen 

Pour slowly into three beaten yolks one cup of melted butter, when thick 
add slowly a syrup made of one and a half cups sugar, two ounces grated 
chocolate cooked with three cups water, one tablespoon cornstarch, pinch 
salt, one teaspoon vanilla, whites of three eggs, then freeze ; add to the frozen 
cream two ounces each Malaga raisins cut in half, figs, candied cherries, 
candied pineapple, crystallized apricots. Freeze 3 hours. Serve with whipped 
cream. 

* # # * # 

PINEAPPLE CREAM ICE 

One pint sugar, one pint water ; boil five minutes. Add one can of grated 
pineapple, juice of one lemon. Half freeze and add one pint of cream and the 
whites of three eggs beaten stiff. Beat hard for a few minutes, then remove 
the beater and let stand at least 1 hour before using. 

^ ^s? ^ ^ 



ORANGE SHERBET 

Beat yolks of the six eggs with one and one-half cups of sugar until light. 



I 

THE GREATER OMAHA COOK BOOK 

Add the juice of two large oranges, and cook over hot water until the mixture 
commences to thicken. Cool and fold in the cup of whipped cream. 

* # # # ' *• 

CREAM OR PEACH SHERBET 

Scald a quart of rich milk, dissolving in it a cup of sugar. Let simmer 
8 minutes. Then cool, adding to it when cold a pint of peach pulp sweetened 
and flavored. When it is half frozen, add the whites of two eggs whipped, 
and complete the freezing. 

* * * * * 

PATRIOTIC SHERBET 

A combination sherbet with cherries, marshmallows, and blueberries as 
a foundation might be a suitable item on your Washington's birthday menu. 
Prepare a cherry sherbet by using one pint of preserved cherries forced 
through a puree strainer, one pint of boiling water, and one pound of sugar. 
Boil sugar and water before adding the juice. Freeze until quite hard. Use 
the same method and measures for the blueberry sherbet. Boil up half a pound 
of marshmallows in three cups of water until you have a bubbling white 
paste. Let stand until quite cool and then turn into the freezer, stirring 
constantly until quite stiff. You will now have a red, white and blue 
sherbet. Put into sherbet glasses so that there may be distinct and equal circles 
of red, white and blue. 

NUT ICE CREAM 

Bring one pint of milk to a boil, add one tablespoon cornstarch dissolved 
in cold milk. Cook till thick as cream, cool, add one quart of good rich 
cream. Beat four eggs, yolks and whites separately, then put together and 
add one cup sugar. Stir all together and strain through a cloth. Add two- 
thirds pound of walnuts chopped tine, and one tablespoon vanilla. Freeze. 

* # # * # 

PEACH ICE CREAM 

Scald one quart cream with one cup granulated sugar and chill; two 
cups finely chopped peaches mixed with one cup sugar. Let stand several 
hours. Rub through a coarse sieve. Freeze the cream, and before it is hard, 
open the freezer and stir in the peaches, and continue to freeze. It is best made 
several hours before using. 

* # * # * 

PLUM PUDDING ICE CREAM 

Scald one pint milk, add to it four eggs beaten with one and a half cups 
of sugar. Boil in double boiler until it forms a rich custard, strain and set 
to cool. Dissolve two tablespoons cocoa in one-half cup boiling water, let 
boil a minute. Chill this and add to the cold custard with one tablespoon 
vanilla, add one pint cream. Shred very fine one-half cup citron, one-half 
cup almonds, one-half cup raisins; mix these and add enough of any acid 
fruit juice to moisten. Let it stand 2 hours, pour the mixed cream into the 
freezer and freeze until a thick mush, open and mix in the fruit, then finish 
freezing. 



115 



116 



THE GREATER OMAHA COOK BOOK 



RASPBERRY ICE 

Soak one teaspoon of gelatine in a half cup of cold water for an hour, 
then add the same amount of boiling water and stir until dissolved. Strain 
and add a pint of raspberry or strawberry juice, a pint of sugar and a full 
quart of cold water. Freeze. 

RASPBERRY ICE CREAM 

Beat the yolks of three eggs thoroughly with a cup and one half of sugar: 
add one cup of boiling milk and cook the mixture in a double boiler for 5 
minutes. Add to the hot mixture one pint of rich cream and the juice of a 
quart of thoroughly ripe berries. Take at once from the fire. Cool, freeze, 
and serve with dainty white cakes flavored with bitter almond. 

^ ^ ^ ^ ^ 

RASPBERRY MOUSSE 

Four cups of water, one and two-thirds cups sugar, two cups raspberry 
juice, and two tablespoons lemon juice. Make a syrup of the water and sugar 
and when cool add raspberries, marshed and squeezed through double cheese 
cloth, and add lemon juice ; strain and freeze. Line mold with above sherbet 
when frozen and put in center one cup of sweetened whipped cream; then 
fill and close mold and pack for 3 hours in equal quantities of salt and ice. 
Strawberries, cherries or currants may be substituted for the raspberries. 

ROMAN PUNCH 

Put a pint of water and the same amount of granulated sugar in the 
saucepan over the fire. Let them boil 20 minutes. Then add the juice from 
six lemons and two oranges and one pint weak green tea. Take the pan from 
the fire and set where the contents will become cold. 

B^at the whites of four eggs to a stiff frost. Cook together half a cup of 
sugar and half a cup of water, and when it has boiled five minutes pour 
in a thin, thread-like stream over the whites, beating all the time. When 
the first mixture becomes cold, freeze like ice cream. "When ready for the 
dasher to be removed pour in the second mixture of the whites and syrup, 
a gill of sherry and two tablespoons Jamaica rum. Turn the dasher enough to 
mix them, then remove, cover the freezer closely and repack with ice and salt 
for two or three hours, until ready to serve; 



STRAWBERRY NESTS 

Fill an ice cup one-third full of ice cream; hollow the center, in which 
place three or four ripe strawberries, previously sweetened, and a little juice : 
cover with a pyramid of slightly sweetened whipped cream and dust over 
with ground pecan meats. Maraschino cherries may be used in place of 
berries. 



STRAWBERRY SNOW 

Crush one and one-half cups of fresh strawberries, add one cup of sugar, 



THE GREATER OMAHA COOK BOOK 



117 



one cup of water, and the whites of two eggs beaten to a stiff froth. 
Stir until sugar is dissolved. Place in freezer and freeze. 

# . * * # * 

FROZEN STRAWBERRY NECTAR 

Whip one pint double cream, two cups powdered sugar, one-half cup 
finely chopped blanched almonds, one quart strawberries slightly crushed. 

Whip one pint of sweet double cream until thick. Fold in two cups of 
powdered sugar, the chopped almonds, then the strawberries. Turn into 
mold having tube in center. Pack in ice and salt, cover with a heavy piece 
of carpet and let stand 3 or 4 hours. When ready to serve, turn out carefully, 
fill the hollow center with sweetened berries mixed with whipped cream. 

^? *i? ^ 

WALNUT PUDDING 

Two cups brown sugar One-half cup chopped walnuts 

Two cups water One pint whipping cream 

Put brown sugar and water in double boiler. Add cornstarch before 
water boils. Let this mixture simmer for 5 minutes. Remove from fire add 
walnuts. Let all stand 2 minutes. Put in mold which has hollow in center. 
Stand in ice box for about 5 hours. Fill center with whipped cream. 



Icings and Fillings 



ALLEGRETTI FROSTING 

Take whites of two eggs, stir into them enough confectioners' sugar to 
make a smooth paste, and add one teaspoon vanilla, then spread on cake. 
Then melt enough bitter chocolate to make a coating over this. This is a 
most delicious frosting. 

* **** 
APPLE ICING 

One cup of sugar, one-third cup of water, one teaspoon of cream of tartar ; 
heat gradually and boil without stirring until the syrup will thread when 
dropped from a fork. Pour slowly over the well beaten white of one egg, 
beating constantly and continue until thick enough to spread. Add two 
tablespoons of grated apple, beat and spread on the cake. 

***** 

BUTTER ICING 

Melt one and one-half tablespoon of butter, add three tablespoons of 
milk, and confectionery sugar to stiffen, flavor. 

* * * * * 
CAKE FILLING 

Put two cups of sugar and a scant one of cold water over the fire and 
stir until dissolved, then boil without further stirring until it spins a thread 
from the tines of a fork. Remove immediately and pour in a very fine stream 
over the whites of two beaten eggs beating them vigorously as it is poured. 
Continue to beat after all the syrup is in until it begins to thicken, then add 
chopped fruits and nuts, folding them in carefully. The syrup should not 
spin a very long thread and should be used at once on removing from the 
fire, as a few seconds overcooking will cause it to become hard. A quarter of 
a level teaspoon of cream of tartar stirred in When dissolving the sugar will 
help to prevent its sugaring or hardening. 

***** 

CARAMEL ICING 

Two cups of brown sugar, one cup of cream, piece of butter size of 
walnut. Let boil 20 minutes very slowly, remove from fire and beat until cold, 
then ice cake. 

^? ^? ^ 

COCOANUT ICING No. 1 

Make the plain icing, spread on cake, then sprinkle with grated cocoanut. 

5fe t& ife *fe 

COCOANUT ICING No. 2 

Three eggs One pound pulverized sugar 

One fresh cocoanut Lemon extract 

To the beaten whites of three eggs allow one pound of pulverized sugar, 
beat stiff as if for icing. Take out enough to cover top of cake and set aside. 
Grate a fresh cocoanut, reserving part of it for the top of the cake. Add the 
milk of the cocoanut to that which you intend to spread between cake. Now 
spread icing on each layer and sprinkle the cocoanut over. Add a little more 



THE GREATER OMAHA COOK BOOK 



119 



sugar to icing for top layer, also a few drops of extract or juice ; spread 
icing first, then strew cocoanut. 

# * # # * 

CHOCOLATE COFFEE ICING 

(Delmonica) 

One cup coffee, one cup sugar, three tablespoons cocoa or one bar bitter 
chocolate, boil to soft ball stage. When boiled beat until thick, add small 
piece of butter, spread on layers. 

CHOCOLATE ICING No. 1 

One cup bitter chocolate One teaspoon cornstarch 

One cup sugar One-third cup milk 

Boil until it coats spoon. Take off and add one teaspoon butter and one 
teaspoon vanilla. Stir until thick. 

CHOCOLATE ICING No. 2 

Two cups powdered sugar One teaspoon vanilla 

Two tablespoons butter Six teaspoons cocoa 

Two tablespoons cream or milk Two tablespoons coffee 

Cream butter and sugar, add cocoa and mix well. Then add rest of 
ingredients. This is an uncooked frosting. 

■M" *M" "3& 

CHOCOLATE ICING No. 3 

Mix two large spoons of grated chocolate with two cups of powdered 
sugar, then proceed as for plain icing. 

CHOCOLATE OR WHITE ICING 

One and a half cups sugar One teaspoon butter 

One-half cup milk One-half teaspoon vanilla 

Put butter in saucepan, when melted add sugar and milk. Then add 
vanilla. Boil for about 15 minutes. Then remove from fire, beat well. If 
chocolate is desired add one and a half squares of chocolate. 

# # # * * 

CHOCOLATE FILLING 

Two ounces chocolate One-half cup sugar 

One tablespoon butter One-fourth cup cream 

Melt over hot water the above ingredients and then boil until it forms 
a soft ball in cold water. Have ready one-half cup of chopped nuts and stir 
the nuts into mixture. Add a teaspoon of vanilla. When the cakes are cool 
put them together with this mixture. 

# * * * # 
FIG FILLING 

Two cups figs finely chopped; one-half cup sugar, one-half cup boiling 
water, two tablespoons lemon juice, a little grated lemon rind, one table- 
spoon butter, and a few grains salt. Mix ingredients in order given and 
cook over hot water until the consistency to spread. 



120 



THE GREATER OMAHA COOK BOOK 



FRUIT FROSTING 

Beat to froth one egg, one cup granulated sugar, one cup of any mashed 
fruit (such as berries, peaches or bananas). Beat all for about 10 minutes. 
This is like a whipped cream to be eaten at once. 

# # # * * 
FUDGE ICING 

Two cups granulated sugar, one cup milk, two blocks Baker's chocolate, 
piece butter size of walnut. 

Cook until it forms a ball in a glass of cold water. Beat until thick enough 
to spread. 

# # . * * # 

LEMON FILLING No. 1 

One cup of sugar, one whole egg, one tablespoon of butter, grated rind and 
juice of one lemon. Boil until thick and spread between layers of cake. 

LEMON FILLING No. 2 

Boil one cup hot water, one cup of sugar and one tablespoon of cornstarch 
together and when cold add one beaten whole egg and the juice of a lemon. 
Spread between layers. 

# # * * * 
NUT ICING 

Make the plain icing, then add as much ground cloves as will lie on the 
point of a pen knife ; mix well ; then stir in one cup of nuts, chopped fine. 



ORANGE FROSTING , 

Soak the grated rind of one orange in one fourth cup of orange juice 
and one teaspoon lemon juice 30 minutes ; strain. Beat two egg yolks, add 
to first mixture, then add confectioners ' sugar until of the consistency to 
spread. 

# # # * # 
PLAIN ICING 

In a shallow dish put two cups of powdered sugar; with a fork form a 
hollow in the center of the sugar, then pour in one teaspoon of sweet milk. 
With the fork mix the sugar with the milk, adding more milk as it is needed, 
until until the icing is stiff enough to spread over the cake with a knife wet 
with milk. 

RAISIN FILLING 

One cup raisins, one cup sugar, a little water. Put this on to boil, raisins 
chopped fine, then add rind, pulp and juice of one lemon; nuts if wanted. 



STRAWBERRY ICING 

One cup of sugar, one tablespoon of butter, nine fine garden strawberries. 

Beat sugar and butter together to a cream and crush the berries. Mix 
them and beat to a smooth, creamy mass. Spread between the layers and 
upon the top of the cake. 

# # * # * 

TUTTI FRUITTI FROSTING 

Three cups granulated sugar, one cup boiling water, whites three eggs, 
one cup chopped raisins, one cup chopped nuts, five figs cut fine. 



THE GREATER OMAHA COOK BOOK 



121 



Stir the 'sugar and water. Let boil till it will spin a thread, pour over the 
whites of egg. Beat stiff and add raisins, nuts and figs and mix well. 



UNCOOKED CHOCOLATE ICING 

Melt small lump of chocolate and small piece of butter, add three table- 
spoons of cream, one cup of powdered sugar, beat until stiff enough to 
put on a cake. 



UNBOILED CHOCOLATE ICING 

Melt one-fourth cake of chocolate, add about one-half cup milk or cream 
and stir in enough confectioners' sugar to form a paste stiff enough to spread. 
Flavor with a little vanilla. 



WHITE FROSTING 

Two cups granulated sugar One-fourth cup cold water 

One tablespoon vinegar Whites of two eggs 

One teaspoon vanilla 

Put on stove and boil until it threads, then remove from stove and add 
to the beaten whites of two eggs. 



Invalid Dishes 



ALBUMENIZED MILK 

White of one egg, one cup milk, one-eighth cup lime water, two tablespoons 
crushed ice. 

Place all ingredients in a covered glass jar, shake until thoroughly blended, 
then strain. It may be sweetened and flavored. Serve immediately. 

ALBUMENIZED WATER 

White of one egg, one cup water, two tablespoons crushed ice, two table- 
spoons sugar, two teaspoons lemon juice. 

Place all ingredients in a covered glass jar, shake until thoroughly blended. 
Strain and serve. 

***** 

ALBUMENIZED ORANGE JUICE 

White of one egg, juice of one orange, one tablespoon sugar, two table- 
spoons crushed ice. 

Place all ingredients in a covered glass jar, shake until thoroughly blended. 
Strain and serve. 

***** 

BLACKBERRY CORDIAL No. 1 

To one gallon of pure blackberry juice put two pounds of sugar, two 
tablespoons each of ground cloves, allspice, cinnamon and nutmeg with one 
of ginger, let simmer gently for 30 minutes when cold add a pint of French 
brandy and then bottle. Blackberry cordial is an excellent remedy for bowel 
trouble. 

***** . 

BLACKBERRY CORDIAL No. 2 

Eight boxes of blackberries. Put in porcelain kettle, cover with cold water, 
and simmer 2 hours. Strain through colander; add one cup sugar to every 
quart of juice ; put in a little muslin bag cinnamon bark, whole 
cloves and a small grated nutmeg. Simmer 2 more hours, and when cold 
add brandy, cupful at a time, to suit taste. 

***** 

BARLEY PUDDING 

Four tablespoons barley flour meas- One pint hot milk 

sured after sifting Three tablespoons sugar 

Four tablespoons cold milk Whites of three eggs 

One-half teaspoon salt 

Heat milk in double boiler, moisten barley flour in cold milk, add salt. 
Then add this to hot milk, stir until it thickens, cover, cook 2 hours, stirring 
occasionally. Beat the whites, add the sugar, and when the whites are one-half 
beaten, pour into them the hot pudding, stirring until smooth. Return to 
double boiler, cook 5 minutes, stirring all the time. Pour into molds, serve 
cold with cream. 

***** 
BEEF TEA 

Cut one pound of lean beef in small pieces, place in a glass jar with one 
tablespoon cold water and cover; set in a pot of cold water, let water heat 



THE GREATER OMAHA COOK BOOK 



123 



gradually to boiling point and continue boiling slowly 4 or 5 hours. Strain 
and season with a little salt. This can be cooked in a double boiler. Serve 
as desired, hot or cold. 

^ ^ 'if- ^ ^ 

BARLEY WATER No. 1 

Soak one pint of barley in warm water for 5 minutes and drain, put the 
barley in three quarts of water and boil slowly until tender. Strain when 
cold; flavor and sweeten. 

***** 

BARLEY WATER No. 2 

Put two ounces of pearl barley into half a pint of boiling water and let 
it simmer a few minutes, drain off and add two quarts of boiling water with 
a few figs and stoned raisens, cut fine. Boil slowly until reduced to about 
one-half and strain, sweeten to taste, adding the juice of a lemon, also a nutmeg 
if desired. 

Jf. ■ J& JS. 

"JY" *<V" "di" *7i" "it" 

BAKED MILK 

Put the milk in a jar, covering the opening with white paper and bake 
in moderate oven until thick as cream. May be taken by the most delicate 
stomach. 

***** 
BEEF JUICE 

Take a slice of the round of beef and heat it a few seconds on both sides 
over a hot fire. Cut the meat into small pieces and press out the juice, using a 
lemon squeezer or meat press. The press should be heated. Season with salt 
and serve in a colored wine glass. 

CALVES FOOT JELLY 

Take two feet, split and break the bones, put in a kettle with two quarts 
of water and set over a moderate fire to boil slowly for 2 hours to 2 hours and 
30 minutes, skim often and boil low. Strain into a pan and set aside to cool. 
"When firm remove carefully all the fat and sediment. Put in a porcelain kettle, 
add the beaten whites and shells of three eggs with three-fourths pound sugar 
and a half pint of wine, a piece of cinnamon, one or two cloves; beat all well 
together and set over fire and let come to a boil. Squeeze the juice of three 
lemons in a quarter teacup of cold water and add. Take from fire and set 
in a warm place for 15 minutes. Then skim carefully, cut the fillings from 
the lemons and put in. Strain through a jelly bag and set on ice. This 
jelly may be taken in any stage of illness. 

^ ^ W 

CHICKEN BROTH 

Cut a chicken in small pieces, put in a jar with three pints cold water, add 
a teaspoon of salt. Set the jar in cold water, put on the stove and boil 3 hours. 
Set aside to cool; skim carefully. Season and serve hot or cold. 

^* -X 1 ^ ^ -X* 

CRANBERRY GRUEL 

One and a fourth cups of water, one-sixth teaspoon of salt, one tablespoon 
of flour, three-fourths cup cranberries, one tablespoon sugar or more. 

Mix the flour gradually with one-fourth cup cold water and stir into one 
cup of boiling salted water, cook directly over the heat 15 minutes, then over 
boiling water 10 minutes, add the cranberries and cook 20 minutes longer or 



124 THE GREATER OMAHA COOK BOOK 

until the berries become soft, add the sugar and when dissolves press through 
a strainer and serve. 

# * # * # 
CREAM TOAST 

One tablespoon butter, one-half tablespoon flour, one-eighth teaspoon 
salt, one-half cup milk or cream, two slices of toast. 

Heat the butter, when it bubbles add the flour and salt, add gradually 
the hot milk, stirring constantly, and allowing the mixture to thicken each 
time. Pour this sauce over slices of dry or moist toast. Moist toast is prepared 
by quickly dipping dry toast into hot salted water. 

^S* 

EGG GRUEL 

Beat the yolk of an egg with a tablespoon of sugar, beat the white separate- 
ly, add a teacup of boiling water, then the white of the egg. Flavor with a 
little nutmeg. Very nice for one with whom milk does not agree. 

$f ^ -)? -H* 

EGG TOAST 

Dip a freshly toasted slice of bread into boiling water slightly salted, and 
lay in a bowl. Whip the white of an egg, stir in a little fresh milk well heated, 
pour over the toast and set in the oven for about 5 minutes. 

* # # # # 

FRUIT WHIP — For One 

White of one egg, one-fourth cup powdered sugar, one-half cup fruit, cut 
in fine pieces. 

Beat the white of the egg stiff, add the sugar and then the fruit, beat 
until thick and smooth, chill before serving. Grated or stewed apple, ripe 
peaches or strawberries, stewed prunes or canned fruit may be used. Fruit 
must be cool when added to the beaten Avhites. 

FLAXSEED TEA No. 1 

Put two handfuls or small half cup of whole flaxseed on to boil in one and 
a half quarts of cold water. Boil for 20 or 30 minutes, then strain through 
a coffee strainer. To the liquid add a little sugar and juice of one or two 
lemons to suit taste. Put into glass jar and keep cover on tight. Heat a glass- 
ful three times a day and drink hot. 

# * * * ■ # 

FLAXSEED TEA FOR A COUGH No. 2 

One-half pound of flaxseed, one-half pound rock candy, and three lemons 
pared and sliced ; pour over this two quarts of boiling water ; let it stand until 
cold. Strain before drinking. 

HOT EGG NOG 

Yolks of one egg, one cup hot milk, two teaspoons sugar, nutmeg, brandy 
or wine. 

Beat the egg, add the sugar, pour the hot milk over them, strain and flavor 
as desired. 

* * # * # 

IRISH MOSS BLANC MANGE 

(Good for Diabetic Dessert) 
One-half cup milk, one tablespoon Irish moss, little salt, flavoring if de- 



THE GREATER OMAHA COOK BOOK 



125 



sired. Wash the moss in several waters and pick it over carefully. Put it into 
a double boiler with the milk, cook until it thickens when dropped on a cold 
plate. Add the salt, strain and flavor. Pour into a custard cup which has been 
rinsed with cold water. 

^ ^ ^ 

IMPORTANT POINTS FOR MAKING GRUELS 

Gruels must be thoroughly cooked. 
Gruels must be strained. 

Gruel must be properly seasoned, of proper consistency, and served very 
hot or very cold. 

Gruels are made from any cereal or crackers pulverized. They are very 
nutritious, especially if made with milk. The cereal is put in water over fire 
until it thickens, then put in double boiler, until done, strained, seasoned and 
flavored. Flavoring may vary, as fruit juices, cinnamon, etc. 

' * # * * . * - 

GENERAL PROPORTIONS FOR GRUELS 

One tablespoon cereal to one cup liquid, with one-fourth teaspoon salt. If 
flour is used, first mix with cold water, then boiling water. If cracker crumbs 
are used, take two and a half tablespoons to one cup liquid. If milk is used, 
it must be cooked in double boiler. 

* * * ,* * 
BARLEY GRUEL 

Two tablespoons barley flour, one-half teaspoon salt, one-fourth cup cold 
water, three-fourths cup boiling water, one cup hot milk. 

* * * * # 

FLOUR GRUEL 

Two tablespoons flour One-fourth cup cold water 

One-half teaspoon salt Three-fourths cup boiling water 

One dozen raisins or pieces stick One cup hot milk, 
cinnamon 

Mix flour and salt with cold water until smooth, add boiling water and 
raisins, boil over fire until it thickens, then place in a double boiler and cook 
at least 1 hour. Add hot milk, strain and serve. 

* # # * # 

MUTTON BROTH 

Cut one pound of lean mutton in pieces, put in a quart of cold water and 
boil slowly for 2 hours; add half a cup of rice and boil half an hour longer. 
Strain and season. 

MEAT JUICE 

Cut a pound of lean beef or mutton in small pieces, put in a bottle, cook 
tightly, set in cold water and let come to a boil, take out, strain and season. 

* # # * # 
OYSTER BROTH 

Put a dozen oysters in a colander, pour over a teacup of water and drain, 
take the liquor drained off and put in saucepan, let come to a boil and skim, 
add oysters. Beat an egg and stir in with a tablespoon of grated cracker. 



126 THE GREATER OMAHA COOK BOOK 

ORANGE FLOAT 

Add the juice of five lemons and one-half cup of sugar to a pint of water, 
let boil and stir in two tablespoons of cornstarch, when cold pour over two 
or three peeled and sliced oranges. Spread the top with beaten whites of 
two eggs sweetened and flavored. 

•J? ^ 3fe 

OATMEAL SOUP 

Brown in frying pan one tablespoon butter and two tablespoons oatmeal. 
Put this mixture into one pint of boiling water and add parsley, salt, pepper 
and a few mushrooms sliced fine. Boil 30 minutes. Strain and serve hot with 
toast. If too thick add a little boiling water. 

*J? ^fe 

RENNET OR JUNKET 

One-half cup milk, one teaspoon sugar, one-half teaspoon liquid renent. 

Heat the milk until luke warm, add the sugar and stir until the sugar 
is dissolved, add the rennet and pour into a glass dish, leave until firm in a 
moderately warm place, then put in a refrigerator. Sprinkle with cinnamon 
or nutmeg and serve with cream. 

###.## 

SAGO JELLY 

Wash a cup of sago and soak 5 minutes, pour over three pints of water and 
boil 15 minutes. Stir in two spoons of sugar and a small glass of fruit jelly. 
Put on ice. 

* # * # # 

SLIPPERY ELM TEA 

Pour boiling water over the bark, first breaking it into bits, cover the 
pitcher containing it and let it stand until cold. Add lemon juice if desired 
and sweeten to taste. 

TOAST WATER 

Brown nicely, but do not burn the slices of bread, and pour upon them 
sufficient boiling water to cover. Let them steep until cold, keeping bowl or 
dish containing the toast closely covered. Strain off the water and sweeten 
to taste, putting a piece of ice into it as drank. 

# * . # * * 

RAW SANDWICHES 

Scrape the beef very fine. Season with salt and pepper if allowed. Spread 
this mixture on thin slices of bread, from which the crusts have been removed, 
put the slices together and cut in small squares or triangles. This may be 
toasted. 



Matzos or Passover Dishes 



GRATED APPLE MATZOS CAKE 

Grate six apples. Beat the yolks of six eggs with one cup powdered 
sugar, add apples, grated peel of one lemon, one-half cup of finely sifted matzos 
flour and lastly add the stiffly beaten whites. Bake in a spring form. Strew 
some blanched almonds on top of cake just before putting in to bake. 

2fa ^fe ife 

MATZOS CAKE 

Yolk of five eggs and one cup of powdered sugar beaten stiff with one 
tablespoon potato meal or flour. Whites beaten to a froth and added last. 
Flavor with vanilla. Bake in loaf in slow oven 30 minutes. 

#.*.#*# 

MATZOS CHARLOTTE 

Three Matzos One-half cup raisins 

Six eggs • Hand full blanched almonds. 

One and one-half cups sugar Two or three grated apples 

Juice and rind of a lemon 

Soak matzos in water. Cream the yolks of eggs and sugar, add raisins, 
almonds (cut fine), apples and lemon juice and rind, and last the beaten 
whites. Put lots of fat in pan and a little flour, and bake one hour. Serve 
with sauce. 

***** 

MATZOS CRIMSELS 

Three matzos Six eggs, separated 

One-half cup seeded raisins Cinnamon 
One-half cup almonds One cup sugar 

Soak about three matzos in water ; press out every drop of water, put into 
a bowl, stir to cream, add a pinch of salt, a little grated lemon peel, yoke of 
six eggs, a cup of sugar, raisins, almonds, which have been blanched and 
chopped fine, a little cinnamon and lastly the stiffly beaten whites. Mix 
well. Can be fried in a skillet like pancakes, or dropped in deep fat, using 
about a tablespoon of batter to each crimsel. Serve hot with stewed prunes. 

***** 
FRIED MATZOS 

Make the same as you do matzos kloesse. Fry in fat like pancakes until 
crisp. When ready to serve put in soup plate and pour hot soup over same. 
Make the Kloesse about the size of a quarter. 

* * * * * 

MATZOS KLOESSE 

Soak about five matzos in cold water for half an hour. Brown one-half 
onion, cut very fine, in about one-half cup goose fat. Press matzos dry, put into 
the spider with the browned onion, and mix lightly until all the fat is absorbed. 
Put into bowl, and when cool break in four beaten eggs, add a handful 
matzos meal, some salt, pepper and a little ground ginger. Mix together 



128 



THE GREATER OMAHA COOK BOOK 



thoroughly, form into small balls, and drop into boiling soup for 5 to 10 
minutes. Made in large balls and cooked in salted boiling water then browned 
in fat, can be served with meats. Wet hands with cold water before making 
balls. 

* * * # * 

MATZOS PANCAKES 

Three eggs, one-half cup cold water, pinch of salt, matzos meal. Mix 
well beaten yolks with one-half cup cold water, pinch of salt and enough 
matzos meal to make soft dough. Fold in beaten whites of eggs, and fry. 

POTATO FLOUR CAKE 

Ten eggs, separated Five heaping tablespoons potato flour 

One and three-fourths cups sugar Rind and juice of orange or lemon 

One-half cup ground almonds 

Cream yolks and sugar well, add the flavoring, almonds and potato flour ■ 
stir well and then fold in the stiffly beaten whites. Bake in moderate oven 
30 to 45 minutes. 

# * # * # 

MATZOS PUDDING 

Beat yolks of six eggs with six tablespoons of granulated sugar. Add 
grated rind, and juice of one-half lemon, one-half cup blanched and chopped 
almonds, six tablespoons of grated apples six tablespoons of matzos meal. 
Lastly add the well beaten whites of eggs. Heat generous quantity of fat 
(goose preferred) in baking dish, pour in the mixture and let bake in moderate 
oven from 20 to 30 minutes. Serve immediately with wine or lemon sauce. 
Can also be baked in layers for a cake. 



Meats 



RULES FOR ROASTING MEATS 

110 minutes to pound to roast beef of 8 pounds and 10 minutes extra. 
12 pounds allow 12 minutes to pound and 12 minutes extra. 
1.5 pounds allow 15 minutes to pound and 15 minutes extra. 
Meat cooked in water 20 minutes to pound and same extra for 10 pounds. 
Meat cooked in water— when put in, water should be boiling at first 
but not after — just simmer. 

$r 3£ 'A 5 ^ ^ 

BROILING, BOILING, FRYING, ETC. 

It takes from 20 to 25 minutes to broil a thick piece of meat on a gas 
stove and even longer if the meat is very thick. Have the broiler piping hot 
before putting in the meat, and before lowering the gas brown the steaks 
or chops quickly on both sides. This will take only a few minutes, then 
lower the gas, very low, and give about 10 minutes' cooking to each side of the 
meat. Remove to a hot platter and season with salt, pepper and butter. 



Broiling is a simple method of cooking and requires but little care. A 
brisk, clear fire is essential. The gridiron must be hot before the meat is 
placed on it. As soon as the gravy begins to show turn it over ; if allowed to 
remain without turning until the gravy shows on the top, when turned it is 
lost in fire ; but when turned quickly and at the proper time the pores are at 
once sealed and the gravy is retained in the meat. 

All kinds of meat should be boiled slowly. All fresh meat should be put 
in boiling water, over a slow fire to concentrate its juices. Salt meat should 
be put in cold water in order to extract the salt in cooking. In boiling meat 
keep the pot boiling gently, but never allow it to stop for an instant, if so, 
the meat will absorb the water and cause it to be flat and insipid. Remove 
the scum when it first begins to boil. Always have a kettle of boiling water 
handy to replenish the meat pot as the water boils away. 

To every pound of fresh meat allow 15 minutes to boil, and to salt meat 
allow 20 minutes to the pound. The more gently meat boils the more tender it 
will be. Meat should be kept covered while boiling. If boiled too hard the 
meat toughens and the juices are extracted. Never wash a raw roast, at 
least not the parts unprotected by the thin skin. Wipe the skin off with 
vinegar, dry with a soft cloth, and lay the meat cut side at the top and 
bottom upon the grater of the roaster. Dash a cup of really boiling water 
over it. This treatment will keep in the juices. Dredge with flour, cover and 
cook 10 minutes to each pound. Baste every 10 minutes with the gravy in 
the pan. 

In frying beefsteak rub the hot gridiron with a bit of suet before you 
lay the steak on it. The fire should be clear and hot. Watch steak closely 
and turn quickly when it commences to drip so as to keep the juices in. 

-V- -V- -V- 

TP w TP -A" 

LEAN MEAT NEEDS WATER 

If the meat is lean, a small quantity of water should be added when the 
pan is put in the oven. If it is fat the water should be left out entirely. Meat, 
when roasting, should be turned so that it will be equally browned. Ten 



130 



THE GREATER OMAHA COOK BOOK 



minutes before serving baste with butter and dredge with flour to glaze the 
roast. It is a better plan to add neither salt nor pepper to the meat before 
cooking, as the salt draws out the gravy and the pepper, when used on the 
surface of meats, becomes parched and leaves a bad taste. 

When done remove from the pan and place on a dish, carefully pour off 
all the fat, the sediment in the bottom of the pan will make sufficient gravy 
by adding a little boiling water. 

In frying there are two important rules to observe — the fat must be 
boiling hot and the crumbs fine and even. 

In selecting beef choose that of a fine grain, smooth, bright red color, 
and white fat. Press the meat hard with the tip of your thumb. If it be 
flabby, and, after yielding to pressure, retains the dent, let it alone. It is not fit 
for food. 

The sixth, seventh and eighth ribs are the choicest cuts for roasting. 
The bones must be removed and the meat rolled. The bones may be used for 
soup. There is a decided economy in removing the bones and rolling the 
roast at home, as where the roast is rolled at the butcher shop the bone and 
trimming are rarely sent with the meat. In utilizing the bones for soup have 
them cracked, buy one pound of coarse, lean beef for perhaps 10 cents, and 
you have the foundation of a good soup. 

The round roast costs about two-thirds as much as a rib roast and half 
as much as a sirloin, and serves admirably for a pot roast. The sirloin steak 
is far more economical than the porterhouse. Remove the bone before cook- 
ing. This cut often contains really more of the coveted tenderloin than the 
porterhouse, and the rest of the steak is more tender as a rule, than the higher 
priced cut. Have the steak cut at least an inch thick. 

^f* •¥? ^ ^* 

GOOD MUTTON OF DARK RED 

The flesh of good mutton or lamb is of dark red, with the fat firm and 
white. Lamb when fresh killed is pale red; if the neck veins are of bluish 
tint the meat is not good. Lamb is in season from May to November. What is 
sold under that name in winter is undersized mutton and usually tough and 
dry. The best cuts of the mutton are the loin, saddle, and leg. French chops 
are cut from the ribs, the fat taken off and several inches of the bone cleaned 
from the meat. They are expensive, but make an attractive dish. Loin chops 
are cheaper and usually more tender and better flavored. 

A more economical piece than the leg for the housewife is the forequarter. 
You can bone and stuff a part of it for a roast; the chops are as good as those 
cut from the loin, and the bones, when removed make good stock for broth. 
The meat is really more juicy and sweet than that of the leg and costs 3 or 4 
cents less a pound. 

Veal comes into the market much earlier than the spring lamb and is 
seasonable all the summer through. The meat should be clear, pale red, the 
fat white, and the texture firm. While veal is considered nutritious, the 
knuckle and, indeed, all the bony parts are invaluable for soups. The breast, 
the fillet, and the loin are the choicest roasting parts. Veal chops are really 
better eating and cheaper than the cutlets. Veal should always be well 
cooked. 

* * * . * * 

BEEF BROWNIES 

For four in family: Two pounds of round steak, one inch thick; pound 
out flat, then cut in strips two inches thick and about six inches long. Make 



THE GREATER OMAHA COOK BOOK 



131 



a dressing of stale bread, one egg, one onion, a small piece of butter, sage, 
salt and pepper to taste. Spread this dressing on the strips of meat, roll np 
and pin each of the brownies with toothpicks to hold them together firmly; 
they will then look like miniature roasts. Put some butter and fat in a kettle 
and when hot put the brownies in and brown nicely on both sides, then add 
water enough to cover; simmer one and a half hours. Enough dressing will 
boil out to make a nice brown gravy. Garnish the platter with lettuce leaves 
and slices of tomatoes. 

^ ^* 

BOILED BEEF MIROTON 

This is another popular dish from the pot au f eu. Chop fine two or three 
onions. Cook them in a frying pan or in a saucepan with two good tablespoons 
of butter or fat. When the onions have taken a fine color add a good table 
spoon of flour. Let them take a good brown color, and then moisten with a 
little beef liquid, in sufficient quantity to produce a rather thick sauce. Add 
a tablespoon of vinegar, a bay-leaf, and season with salt and pepper according 
to taste, and then let the mixture boil 8 to 10 minutes. 

Cut the boiled beef in fine slices. Arrange them on a gratin dish, at the 
bottom of which you have put several tablespoons of sauce. Surround the 
beef with slices of potato cooked in water. Place on the surface several 
capers or some sliced gherkins and a little chopped parsley. Cover it with 
the rest of the sauce, from which you take care to remove the bay leaf. Sprinkle 
with bread crumbs and moisten with several drops of butter or melted lard, 
and cook to a gratin in the oven. 

$f ^* 

FRIZZLED BEEF 

Use a quarter of a pound of dried beef, tender, crimson and shaved very 
fine ; into the pan put one tablespoon of butter ; let it melt, then add one and a 
half tablespoons of flour ; rub to a smooth paste ; pour in one cup of thin cream ; 
add a dash of paprika, then the beef; allow it to boil up, then serve on rounds 
of toast. 

MINCED BEEF IN TOMATO SAUCE 

Make any favorite tomato sauce and when hot add one cup of beef or any 
left over cooked meat which has been put through food chopper. Cook up once 
and send to table garnished with parsley sprigs. 

# * # # # 

A RECHAUFEE OF BEEF 

Fry half an onion in a tablespoon of butter, cuting the onion in thin slices ; 
turn in a cup of stewed tomatoes, free from lumps, and cook together in the 
blazer for 5 minutes, stirring constantly. If the tomatoes are tart, modify them 
with a teaspoon of white sugar. Lay in the tomato slices of rather underdone 
roast beef or sliced veal or lamb — any cold meat you wish to make savory. 
Let them become heated through, leaving them in the tomato for perhaps 
5 minutes. Salt and pepper to taste, and serve. 

RAGOUT OF BEEF 

Cut two pounds of real coarse beef into dice, fry 5 minutes in hot drip- 
ping fat, in the same fat two minced onions, six small green peppers, or five 
large ones, which have been parboiled, then cooled before they are minced. A 



132 



THE GREATER OMAHA COOK BOOK 



teaspoon of minced chives, three large tomatoes, peeled and sliced ; six chopped 
olives; and a teaspoon of sweet herbs, season with pepper; and when the 
mixture has cooled 5 minutes add a teaspoon of vinegar. Turn all into a sauce- 
pan, cover closely, and stew an hour or until the meat is in bits. 

# # # # * 

BEEF SAUTE A LA LYONNAISE 

Chop fine two or three onions and set them to brown in a frying pan with 
two or three tablespoons of butter. When the onions have taken on a 
fine brown color add the boiled beef, which you have minced. Season with salt 
and pepper, add a tiny piece of garlic, and allow it to cook 8 to 10 minutes. 
Sprinkle the beef with a little parsley chopped fine, and moisten with a little 
stream of vinegar. To increase the size of this dish, and thus make it more 
economical, you may add to the beef an equal quantity of potatoes, which you 
have prepared in another frying pan. 

^ ^ 

SPICED BEEF 

Prepare a spiced vinegar as for fruit pickles, only less highly seasoned. 
Cut thin slices of dried beef in ornamental shapes — narrow strips, diamonds, 
etc., are easily cut with scissors. Steam the beef in the vinegar for 1 hour. 
Serve hot with toaster wafers. 

, ^ ^ ^fe ^ -h 1 

BOILED DINNER 

For a family of from four to six, seven pounds of corned beef will be 
required. Brisket is best. Cut one large cabbage into quarters, slice two 
turnips an inch thick, then slice six of each, carrots, parsnips, and potatoes. 
Put the beef over the fire in a large pot and cook steadily 5 hours. An hour 
before serving add the vegetables and cook until tender. Put meat on large 
platter and surround with vegetables. Sliced beets in vinegar are nice with 
this dish. 

*k* -i"? 

LEGLESS BIRDS 

Get a nice cut of round steak, not too thin, cut up in three and one-half 
inch squares, then salt and pepper well ; get one pound of chopped meat, half 
beef, half pork ; cut up two nice sized onions fine, mix well one egg, one tea- 
spoon of cream, salt and pepper to taste; fill square with mixture and tie 
with white cord, then roll in flour. Put in well greased frying pan and brown 
well. When good and brown add enough water to cover, put in stew pan, and 
let stew for an hour and a half, adding water when needed. When well done 
take off cord and put in platter and set in oven for a minute until gravy is 
ready for table. 

*>v '/fc ^ 'if 

BRISKET WITH BARLEY 

Take four pounds of brisket and two cups of barley, one-third cup dried 
green peas, a little salt, pepper, ginger, parsley cut fine, celery chopped, 
and two or three slices of carrots. 

Add three cups of cold water and cover tightly. Bake in moderate hot 
oven in casserole about 3 hours. Baste if necessary and keep adding water 
until enough gravy is formed. Take off cover and brown if necessary. 

# * # # * 
BROWN HASH 

Cut lean meat into small dice ; cut also cold boiled potatoes into dice of the 



THE GREATER OMAHA COOK BOOK 



133 



same size; mix them together and place in a small baking pan; dredge with 
salt and pepper, and dot with bits of bntter. Put into hot oven and brown. 
Stir often so all sides will brown alike, and do not let them become too dry. 

~& ^ 

SAUER BRATEN No. 1 

(Sour Roast) 

Soak a piece of rump over night, in stone crock, in half vinegar and half 
water to cover meat. Add slice donion, five or six cloves, salt and pepper. 
Next day put meat and contents, of crock in kettle. Add four or five ginger- 
snaps previously soaked in cup of water. Cook in oven or on top of stove, 
3 to 4 hours. Before serving add a little cream to gravy and strain. 

* * * # # 

BEEF A LA MODE OR SAUER BRATEN No. 2 

Buy a heel piece of beef and put in mixing bowl and pour over enough 
vinegar to cover, also three or four laurel leaves, a few pepper corns, a few 
onions ^to taste). Cover this and let stand 8 days. Remove meat and sprinkle 
with salt. Brown three tablespoons of sugar and add to gravy. Roast until 
soft and brown, and serve with boiled or mashed potatoes. 

* # * * * 

BOUDINES 

One pint chopped cold cooked Two tablespoons bread crumbs 

chicken or meat One-fourth teaspoon pepper 

One tablespoon butter Three eggs well beaten 

One and one-half cup stock 

Put butter and bread crumbs on fire and stir until it boils. Add meat, 

seasoning, then eggs . Beat light, and put at once in buttered molds. Set mold 

in boiling water and bake 15 or 20 minutes. Turn out on a plate and serve 

individually with the following sauce : 

One tablespoon butter, one tablespoon flour, Slightly melt butter with 

flour. Add one-half cup milk one-half cup stock, salt and pepper to taste, 

yolk of one or two eggs beaten, add the egg quickly. Do not let boil. Strain 

and serve. 

CHILI CON CARNE 

One pound of round beef, cut in small pieces; one can tomatoes, one can 
kidney beans, one-half can of sweet green peppers (can be omitted), two 
onions, one-half cup of flour, four cups water, two teaspoons or level tablespoon 
chili powder (Eagle Brand best). The onion is sliced and put with fat or oil 
in skillet and cooked ; put tomatoes in kettle, cook, add onions, then sear the 
meat in skillet and add to the tomatoes, chopped green peppers and the water, 
chili powder, salt, and let cook until meat is soft, and then beans which 
require no cooking, only heating and, then flour which has been rubbed smooth 
with a little water. 

* # * * # 

GERMAN CHOP SUEY 

Two pounds hamburger, fry a nice brown, three onions, one-half box 
of noodles, one small bunch of celery chopped up in small pieces, one can 
tomatoes, salt and pepper ; boil 1 hour. 

###.## 
HUNGARIAN GOULASCH No. 1 
Into the bottom of a well buttered casserole put one pound of round 



134 



THE GREATER OMAHA COOK BOOK 



steak cut in three squares. Pare and slice three medium potatoes, two parsnips, 
one large carrot and one large onion. 

Put them on top of meat, season with salt and pepper, cover with warm 
water, and cook, closely covered, in a slow oven for 3% hours. 

. ^* , *•> * ... * #..-.„ 

HUNGARIAN GOULOSCH No. 2 

Slice a peeled onion and cook it until brown in three tablespoons of fat, 
take out the onion turn in a pound and a half of lean, uncooked veal, cut in 
inch cubes; stir and cook the meat until slightly browned, then, rejecting 
the fat, if there be any in the pan, dispose the meat in a casserole; add about 
a pint of broth or boiling water and a teaspoon of paprika, cover the dish 
and set to cook in the oven. In the meantime add more fat to the frying pan, 
and when hot, brown in it about a dozen balls, cut from pared potatoes, and 
a dozen small onions; when the onions are well browned, add them to the 
casserole, and after the meat has been cooking an hour, add a teaspoon of 
salt and the potatoes, and, if desired, two tablespoons of flour mixed to a thin 
paste with cold water. Let cook in all about two hours. Serve from the 
casserole. 

***** 
BACON HINT 

Soak bacon in milk for twenty minutes before frying. Then lift it out 
and dip it in flour and fry in a hot frying pan sufficiently greased. The 
soaking in milk gives a fine consistency to the bacon, and the flour insures a 
crisp crust. After frying remove the bacon, pour off all grease, and stir into 
the frying pan one or two tablespoons of flour, gradually adding the milk the 
bacon was soaked in, and season with salt and pepper. When the sauce is 
thick pour it over the bacon and serve at once. 

***** 

DEVILED HAM LOAF 

Mix one-quarter pound of deviled ham with two cups of bread crumbs 
and two cups of milk. Add two eggs, well beaten. Pour into a buttered pan 
and bake for an hour in a moderate oven. Serve cold cut in thin slices. 

LITTLE TURKEYS 

Take pork tenderloins and cut lengthwise through the middle, being 
careful not to cut in half ; fill with dressing you would use for turkey ; sew or 
pin together with toothpicks ; bake for 20 minutes in a pan in which there is 
enough water to cover the bottom when baked. Bake a gravy of water left in 
pan. Nice to add strip of bacon over top. 

BROILED HAM 

Get a thick slice of ham. Put on a platter, sprinkle with sugar, let stand 
20 minutes. Put in a pan and broil it slowly 15 minutes. 

***** - 

GERMAN LAMB STEW WITH DUMPLINGS 

Take lamb breast or shoulder, cut up. Put on to boil with enough water 
to cover: season with salt, pepper and nutmeg. Dice a carrot, celery, onion and 
a little garlic. Either fresh or canned tomatoes. When almost done add 
one teaspoon cornstarch dissolved in a little water and some chopped parsley. 



THE GREATER OMAHA COOK BOOK 



135 



Dumplings — One egg beaten with a little salt. Add enough flour to 
thicken, and one-half teaspoon baking powder. Let dumplings cook in the 
stew for about 20 minutes. 

* * * # ' # 

BAKED CURED HAM 

Select a small ham, scrub well with a stiff brush, cover with water in sc 
large kettle and let stand over night. In the morning put on stove in kettle, 
cover with cold water; when water begins to simmer remove ham, roll in a 
stiff paste made from flour and water. It requires about a quart of flour and. 
water enough to moisten flour enough to roll. Put in roasting pan in a moderate 
oven. Allow 25 minutes to each pound of ham. When done remove paste 
skin, sprinkle with bread crumbs and brown sugar, put in oven and brown 
about 25 minutes. 

* * * * * 

BONED LAMB CHOPS WITH MUSHROOMS 

Have the butcher remove the bones from lamb chops and tie them into 
shape. Broil them in the usual way, season and place on each a broiled mush- 
room. Spread rounds of toast with melted butter, place each chop on a round, 
dot with butter and serve hot. 

CROWN OF LAMB 

Get a crown of 16 or 18 ribs. Make a dressing by squeezing out of water 
a fair lot of bread, two eggs, a piece of butter the size of an egg, some onion 
cut fine, some parsley, add salt and pepper. Put this dressing in the crown 
with a piece of butter or fat. Bake 1% hours. Add a very little water to the 
pan. 

***** 

LEG OF LAMB WITH RICE 

Get a six pound leg; season well one cup of rice, put over same, also 
sprinkle the pan with the rice. Take potatoes and lay around the leg, keep 
adding a little water to the rice. Bake from 2V 2 to 3 hours. Put a little fat on 
the lamb after it is baked about an hour. 

* * * * * 

FRIED LIVER WITH EGG SAUCE 

Fry calf liver in some fat ; brown a little onion and flour. Add enough 
water to form gravy. 

Boil six eggs hard and chop fine. Grate a small onion in the eggs and 
put over this one tablespoon of melted butter a little salt and pepper. 

***** 

LIVER RECHAUFFE 

Place in a small casserole one and one-half cups of diced cooked liver 
and one and one-half cups of tomato sauce, and one-half of pimento. Cook for 
half an hour. Serve on toasted rounds of bread. 

BAKED LIVER 

Buy calf's liver in a whole piece and wash and place in a baking pan. 
Make four slits across the top with a sharp knife and place a fat piece of 
bacon in each. Sprinkle well with fine cracker crumbs, salt and pepper to 
taste, and add a little water. Bake for 2 hours, basting often and adding 
water as it boils away. 



136 



THE GREATER OMAHA COOK BOOK 



LIVER AND BACON 

A new way of preparing liver and bacon is to scald the liver, peel off 
all outside skin, place in a baking pan, lay strips of bacon over each slice, 
and bake in quite a hot oven. The bacon bastes the meat and it is sweet, 
tender, and juicy. And it also does away with spattering the stove. 

COLD LOAF FOR LUNCH 

Place in a mold small irregular pieces of cold cooked meat and slices of 
cold hard boiled eggs. When the mold is full pour over all a cup of well 
seasoned strong savory stock, thick enough to congeal when cold. Cover 
and bake in gentle oven for half an hour. When quite cold and solid turn out 
of mold, serve in slices. 

* # # * * 
FILLED MILT 

Clean the milt by taking off the thin outer skin, lay it on a clean board, make 
a cut with a knife through the center of the milt, taking care not to cut through 
the lower skin and scrape the inside of the milt with a spoon, taking all out 
and place in a bowl. In the meanwhile dry the bread (which had been soaked 
in water and well squeezed) in a spider which you have heated some goose fat, 
cut part of an onion very fine in this, when the bread is thoroughly dried 
mix this in the bowl with the milt. Break into this two or three eggs, salt and 
pepper to taste also a little ginger, mix all well together now; fill the milt 
and sew it up, and prick it several times with a fork to keep from bursting. 
Can be boiled in the soup or salted water, then browned in. a spider of 
heated fat. 

* . * *. ■ # * 

MEAT BALLS IN CABBAGE 

One and one-half pounds veal steak, one pound round steak, two medium 
sized onions, all ground; one tablespoon rice well seasoned. Mix together. 
Scald one-half head cabbage leaves until soft. Make balls of meat mixture 
size of large walnut. Roll each in cabbage leaf and squeeze lightly with hand 
to hold together. Water enough to nearly cover, add one cup tomatoes, two 
tablespoons greese or butter, two tablespoons lemon juice. Boil 1 hour and 
thicken with one-half tablespoon flour smoothed in little cold water. 

ife life ife 

JELL-0 WITH FOWL AND OTHER MEATS 

As a table jelly with fowl or other meat, Lemon Jell-0 is better than 
any of the commonly used jellies. It has a delicious flavor and delightful 
cooling quality. Cherry Jell-0 is also very nice as a table jelly. Full direc- 
tions are given in the little recipe book in each package of Jell-0 . 

GERMAN MEAT DISH 

Fricedellers, a German meat dish. Take two pounds of beef and half a 
pound of pork chops and mix well, one egg, small bowl of soaked bread, 
season well with salt, pepper, and nutmeg. Then mix all together thoroughly 
and make into balls, fry in hot fat for twenty minutes. 



THE GREATER OMAHA COOK BOOK 



137 



MONDAY MEAT 

One and one-half pounds cold meat Two red peppers 

One egg One green pepper 

One onion One-half stock celery 

One cup stock Two tablespoons dry bread crumbs 

Salt and pepper Two tablespoons fat 

Run cold meat through food chopper. Grate onion and chop peppers and 
celery. Beat egg. Work all ingredients together and season with salt and 
pepper. Put in greased double boiler and cook for 1^ hours. 

$f ^ M» -Je* 

SPAGHETTI AND MEAT 

Grind or chop round steak very fine. Beat it into a pint of tomatoes, add 
onion, salt, pepper, paprika, and cook very slowly for 30 minutes. 

Boil spaghetti in salted water with onion and little garlic. Put spaghetti in 
the center of platter and surround with the meat mixture. 

^* 'X* 

SWISS ROAST 

Take a thick round steak from two to two and one-half inches in thickness 
and pound into it as much flour as it will take, using the edges of a plate for 
that purpose. When the flour has been pounded into both sides take the meat 
and brown it on both sides; remove to a sauce pan, heat one-half can of 
tomatoes, one large onion cut fine, one sweet pepper if desired, pour over 
the meat, cover tightly and cook slowly 2 or 3 hours. Just before the meat 
is done salt and pepper to taste. Delicious when served hot, also nice when 
cold. 

POT ROAST OF BEEF 

Six pounds of rib roast. Dredge well with flour. Place in a pot with a 
little drippings and a sliced onion. Brown on all sides. Add three pints of 
water, cook slowly for three hours. Keep covered with water to prevent 
burning. Add one and a half cups of highly seasoned tomato catsup and cook 
45 minutes longer. Serve meat and sauce on a hot platter. 

POT ROAST 

Take about five pounds of rump, wash, season with salt, pepper and ginger. 

Take fat, put in pot with cover. One onion, some garlic to one's taste, 
two tablespoons of vinegar. Let the meat simmer till real tender. Then add 
a little water to keep it from burning. 

* # * # # 

BEEFSTEAK TOAST 

Chop cold steak fine and put into a stewpan with a lump of butter and 
water to more than cover. Boil 20 minutes, then stir in a well beaten egg. 
Season with salt and pepper and pour over toast. Serve hot. 

# # # # # 
BAKED STEAK 

Select a tender steak; have it cut about one and one-half inches thick. 
Salt and pepper it on both sides; lay in baking pan, in which a few bits of 
suet have been placed. Dot it all over with tiny bits of lemon and suet ; then 



138 



THE GREATER OMAHA COOK BOOK 



cover with sliced onions, over which pour tomato catsup. Place in oven and 
bake from 20 to 30 minutes, according to degree of rarity desired. 

# # * * * 

DEVILED STEAK 

One flank steak, one large onion, two tablespoons of butter, two tablespoons 
of flour, one teaspoon of salt, one-half teaspoon of pepper, one teaspoon 
mustard, three tablespoons of vinegar, two cups of hot water. Melt the butter 
in a frying pan, slice the onion and fry in the butter. Remove the onions when 
brown, cut the steak in pieces, dip in flour, and fry in the butter. Remove 
the meat from the frying pan and add to the butter the salt, vinegar, mustard, 
and pepper. Then add the hot water. Replace the steak in the frying pan, 
cover closely, and let simmer until the steak is tender. Dish on a platter, 
pour the gravy over it, and garnish with brown potatoes. 

# # # # # 

SPANISH STEAK 

Take a flank of steak. Fry it brown in plenty of butter, lift out and 
put in a baking pan. Sprinkle with salt and pepper and fry a sliced onion 
brown in the butter remaining in the frying pan. Spread onions over the 
steak and cover it with a can of tomatoes, juice and all, cover and bake an 
hour in a slow oven, basting frequently. Make gravy of drippings remaining 
in the pan and serve piping hot. 

MUSHROOMS WITH BEEFSTEAK 

While various species of mushrooms are used for serving with beefsteak, 
there is one, commonly known as the beefsteak mushroom, which is particularly 
palatable with a thick, juicy steak. After removing the upper skin and spores, 
the mushroom is cut into strips. Lay a pound of the mushrooms in a porcelain 
stew pan, cover with half a cup of stock, half a teaspoon of finely minced herbs 
and a tablespoon of butter. Stew gently for 30 minutes and pour over the 
broiled steak . 

# # * * # 

BAKED BEEFSTEAK WITH TAMOTO SAUCE 

Buy a round steak two inches thick, that will fit nicely into a baker or 
frying pan ; salt and pepper the top and spread over it five or six tablespoons 
of tomato, a tablespoon each of chopped green pepper and chopped onion. If 
the steak is very lean put in a spoon or so of butter in little bits on top with 
a tablespoon of flour sprinkled over all. Bake 20 to 30 minutes in a very 
hot oven at first and lowered heat toward the last. 

# # # * * 

FLANK STEAK WITH CHEESE 

Season steak well with salt, pepper and paprika, Pour a can of tomatoes 
over it, then one-half pound of American cheese cut fine, also green pepper 
and onion chopped. Season again and bake in medium oven about 45 
minutes. 

■9? . ^ . ^ ^ 4& 

CREOLE STEAK 

Tenderloin steak two or three inches thick. Spread butter or chicken 
fat on steak. First put one green pepper and one onion through the meat 
chopper, after taking seeds out of pepper; then mix with one cup catsup, 
spread on steak and put in oven until done ; then season. Leg of lamb or veal 
roast prepared the same is very fine. "With the lamb roast add little hot water. 



THE GREATER OMAHA COOK BOOK 



139 



STEAK WITH OYSTERS 

One thick steak One bottle catsup 

One pint oysters 

Season steak and put in very hot oven about 20 minutes. Then pour 
drained oysters over steak, also the catsup, and put back in oven for about 10 
minutes. 

w 4& ^ 

PIMENTO STEAK 

Cut sirloin steak in portions ready to serve.' Pound slightly and season 
with salt and pepper. Fry quickly in hot butter and place in stew pan. 
Fry one sliced onion in one tablespoon butter and add to steak. Add three- 
fourths cup tomato catsup, one red pepper and one green pepper chopped fine. 
Let simmer for one hour on very slow fire. Shaking occasionally. 

* * * * * 

SPANISH STEW 

Cut a piece of suet into fine pieces and melt in kettle. Add one and one- 
fourth pounds of beef cut into small pieces, season and cover tightly. Let 
meat simmer for 30 minutes, browning without forming a crust; then add 
a little water and cook until tender. Add a third of a can of tomatoes, one 
small onion cut into small pieces, one bay leaf and salt and pepper. Thicken 
with browned flour. 

***** 



SOUTHERN STEW 

Three pounds lean raw beef One-half pint green peas 

One-half cup flour Two tablespoons chopped parsley 

Two tablespoons rendered beef fat One-half teaspoon salt 
Three tablespoons of minced onion One salt spoon pepper 
One-half pint tomato pulp One pint water 

Take three pounds of lean raw beef cut up in pieces the size of a small 
egg, roll each in flour and fry quickly in a deep kettle in which two tablespoons 
rendered beef fat has been allowed to melt; when meat is browned all over 
add three tablespoons minced onion, one-half teaspoon salt and a salt spoon 
of pepper, one pint water and one-halt pint tomato pulp ; cover closely and 
let cook about 2 hours, or until meat is nearly tender, and add one-half pint 
green peas drained free of liquor, and two tablespoons chopped parsley. Cover 
closely and cook 30 minutes longer. Add more seasoning if necessary. The 
gravy should be quite thick and a rich dark brown, and should be served with 
mashed potatoes, macaroni or dumplings. Will serve eight people. 

* * * * * 

CREAMED SWEETBREADS 

Clean sweetbreads and drop into cold water, parboil, drain and put in 
cold water. Cleave, break or cut into small pieces. Melt a tablespoon of 
butter, add one tablespoon flour add one cup of cream. Stir until smooth 
Add the sweetbreads, bring to a boil, season to taste and serve in ramekins, patti 
shells or on toast. 



SWEETBREADS AND MUSHROOMS 

Boil sweetbreads in salt water until soft and remove skin. Take small 
bowl soup stock, cook with one can mushrooms quartered. Boil from 30 to 
45 minutes. Add one pound sweetbreads. Boil 15 minutes. Add salt and 



140 



THE GREATER OMAHA COOK BOOK 



pepper to taste. Brown two tablespoons flour dry, and dissolve in cream and 
add this last ; also wine glass of sherry wine. 

* # * # # 

ROAST SWEETBREADS AND PEAS 

Wash the sweetbreads, drop into boiling water, cook for 15 minutes, then 
plunge into ice cold water, for 30 minutes. Wipe dry, roll in beaten egg, then 
in cracker crumbs ; lay in a dripping pan, pour around them a half cup of 
boiling water in which you have melted a teaspoon of butter ; cover and bake 
30 minutes, basting several times. Remove the cover and brown. 

Boil the peas, drain, butter, pepper and salt them, heap on a hot dish 
and Jay the sweetbreads around them. 

***** 

PICKLED TONGUE 

Put a tongue in boiling water, simmer gently for 2 hours, take out the 
tongue, skin it, put it in a kettle, add two carrots, two onions chopped fine, 
few cloves, two bay leaves, one cup raisins, add vinegar to taste, add enough of 
the water, in which it was first boiled, to cover. Boil until tender, let it cool 
in the liquor. Salt should be added 1 hour before it is done, 

^ ^ 

TONGUE WITH TOMATO SAUCE 

Cut cooked corned tongue in slices a little less than one-half inch thick, 
dip in bread crumbs, egg and crumbs; brown in butter, place on a dish; pour 
around this sauce ; cook one one-half can of tomatoes with one onion, two pep- 
pers ; cook 5 minutes, strain, add two tablespoons butter, two tablespoons 
flour cooked together. Salt to taste. 

^ ^ *3£ ' 

POT ROASTED TONGUE 

Take a fresh tongue, put in boiling water and leave boil for about 30 
minutes. Then remove skin, from tongue, and pot roast the same as meat. 

***** 

BRAISED TONGUE 

A fresh tongue is necessary for braising. Put tongue in kettle, cover 
with boiling water and cook slowly 2 hours. Take tongue from water, remove 
skin and roots. Place in pan and surround with one-third cup carrot, one- 
third cup onion, one-third cup celery, all diced; one sprig parsley. Pour over 
this four cups sauce that tongue was cooked in and bake 2 hours. Serve on 
platter with sauce . 

Sauce for braised tongue. Brown one-fourth cup butter, add one-fourth 
cup flour and stir together until well browned. Add gradually four cups 
water in which tongue was cooked. Season with salt, pepper and one table- 
spoon Worcestershire sauce. 

One and one-half cups stewed and strained tomatoes may be used in 
place of water. 

***** 
VEAL LOAF 

One and one-half pounds of chopped veal, two eggs, one cup cracker 
crumbs, one teaspoon salt, one tablespoon butter. Mix and form into loaf. 
Spread bits of butter on top. Bake for IV2 hours. 

VEAL STEW 

Cut two pounds of veal from loin in small pieces. Brown slightly in 



THE GREATER OMAHA COOK BOOK 



141 



butter in which an onion has been cooked. Cover with boiling water and add 
one-half can tomatoes, one small can mushrooms, three stalks of celery diced, 
one turnip cut in small pieces, salt and pepper. 

# # # * * 

VEAL GOULASCH 

Brown two pounds veal steak, diced in two-inch pieces, in two tablespoons 
of fat. Make a gravy of one large onion minced and browned in fat with one 
tablespoon of flour and enough stock or water to make thick sauce. Season 
with salt, pepper and paprika. Pour the browned veal into the sauce and let 
it cook slowly about 1 hour. 

Dice boiled potatoes on a hot platter and pour over it the meat and gravy. 
Garnish with parsley . 

ITALIAN VEAL 

Fry a veal steak, it having been cut in small pieces, to a nice brown. 
Over this put a cup of spaghetti which has been cooked tender, and a can 
of small mushrooms. Season with salt and pepper. Add a small amount of 
water,, just enough to make liquor over all. 

BAKED VEAL 

Buy two or more veal steaks or as many as needed, and season with salt 
and pepper to taste. Have yolks of one or two eggs well beaten, and a crock 
of cracker crumbs ready for use. Dip veal in egg, then in crumbs, and fry 
until a golden brown. Have one or two cans of peas opened and drained, 
or use fresh peas in season. Put veal in baking pan and cover with peas. 
Season with salt, pepper, and butter. Do not quite cover with water. Put into 
oven and bake for 30 minutes, basting at intervals to keep peas from hardening. 

•j? *5f* 

VEAL CHICKEN 

Get thin slices of veal, roast and cut then about three inches square. Pep- 
per and salt them. Have some fine chopped parsley and mix that with some 
butter. Take about a teaspoon of this and roll in to each of the slices of meat, 
tie a string around and across over. Brown the rulades in butter, and after 
that is done sprinkle three tablespoons of flour over them and put enough 
water in to cover. Let them cook slowly for an hour. If you add a little 
cream to the gravy when done it give a good flavor. Remove the strings and 
serve them in the gravy. 

#*■#*# 

ECONOMICAL DISH 

Order a veal shank, about 15 cents' worth ; boil with a handful of rice and an 
onion, until the meat falls from the bones and the broth is nearly all cooked 
away. Take the meat and chop fine in a bowl or granite pan and pour over 
it the remaining rice, broth, and onion in the kettle, salt and pepper, and set to 
cool and congeal. When perfectly cold slice. It makes an excellent cold meat 
and will serve for served meals. 

# # * * # 

JELLIED VEAL No. 1 

Buy a veal shank, cover with cold water, let come to a boil and skim 
carefully. Add one medium size onion, a bay leaf, small piece of red pepper, 
salt and six whole cloves. Boil slowly till meat falls off bones. Take* out the 



142 



THE GREATER OMAHA COOK BOOK 



meat, strain liquid and let it cool while the meat is picked into small pieces. 
Remove grease from the liquid, add to the meat, put into bowls to cool. Serve 
on lettuce leaves with mayonnaise dressing. Be sure to have plenty of liquid. 

^ ^ ^ ^ 

JELLIED VEAL No. 2 

The knuckle of veal (or calf's head) put in a sauce pan and covered with 
two quarts of cold water, let it simmer for 2 hours. After that put one small 
onion sliced, one bay leaf, three peppercorns, six cloves; then let it simmer 
for another hour. Next remove all meat from the bone and cut in small pieces 
and put into a mold. Boil down the liquor to a quart, then strain add 
vinegar, salt and pepper to taste, and pour over the meat and leave it until 
firm. 

«y. -y. «V» 

w w *5> w w 

VEAL BIRDS 

Cut veal steaks in pieces large enough to roll. Stuff with dressing, roll 
and secure with toothpick. Dredge with flour, sear in a pan, with two table- 
spoons of fat. Put the birds in a casserole and cover with a tomato gravy. 

Gravy. Fat from the pan, two tablespoons flour, one cup tomato, one- 
half cup water, salt and pepper. Bake 40 minutes. In moderate oven. 



Pickling (spiced) , Relishes and Canning 



BEET RELISH 

One quart chopped cooked beets, one and one-half quarts raw cabbage 
chopped fine, one tea cup of horse radish grated, two cups of sugar, one 
tablespoon salt, one-fourth teaspoon black pepper. Add enough vinegar to 
moisten mixture. Keep cool and air tight. 

***** 

CATSUP 

One-half bushel red tomatoes cut up fine, put in kettle to boil. Add five 
chopped onions, two green peppers cut fine. Boil an hour and strain. Then 
add one-fourth pound of Coleman's mustard, three tablespoons salt, one cup 
brown sugar, one heaping teaspoon allspice, one teaspoon cloves. Put about 
one-fourth cup of mixed whole spices in a cloth, place in above and boil about 
1 hour more. About 30 minutes before ready to take off stove add one-half 
cup of vinegar, and leave boil about 30 minutes. More spices and sugar can 
be added if desired. Put in sealed bottles. 

•t? *H* 

CATSUP— Uncooked 

One peck tomatoes, scalded, chopped and drained ; two . cups chopped 
celery, two cups chopped onions, five small red peppers (chopped), one cup 
salt, two cups granulated sugar, one cup white mustard seed, one teaspoon 
cinnamon, two teaspoon cloves, one teaspoon white pepper, one teaspoon all- 
spice, four cups vinegar. Mix thoroughly and put in jars. 

***** 

CELERY RELISH 

Twenty-six large cucumbers, six or eight medium sized onions (white), 
pare, chop, salt and let stand over night ; three stalks celery cut fine, one 
tablespoon mustard, one cup of brown sugar, one quart white vinegar, one 
or two red peppers cut fine. Put vinegar to boil, add mustard, sugar and 
peppers, when boiled add cucumbers, onions and celery, also add mustard 
seed, mix well and let it come to boil and then can. 

***** 
CHILI SAUCE 

Fifty medium ripe tomatoes, ten green peppers, seeds removed; twenty- 
five medium onions, one quart vinegar, four red peppers, seeds removed; one 
tablespoon whole allspice, one tablespoon whole cloves, heads removed; one 
tablespoon whole cinnamon, one-half cup mustard seed, three cups sugar, 
two tablespoons salt, one nutmeg grated, some celery salt, one box pickling 
spices, cayenne pepper to taste. Scald, peel and cut tomatoes, chop all veg- 
etables, or put through meat grinder ; tie whole spices in a bag. Boil all 3 or 
4 hours. 

* * * * * 
CHOW CHOW 

One quart large cucumbers peeled and cut lengthwise, one quart very 
small pickles, one quart small onions, one quart green tomatoes peeled and 
cut in small pieces, one quart string beans cut small, one quart cauliflour, or 



144 



THE GREATER OMAHA COOK BOOK 



more if desired, one quart green peppers- quartered. Put all in salt water 24 
hours, scald in same water next day, and drain. 

One-half box Coleman's mustard, one tablespoon turmeric, one and one-half 
cup brown sugar, one and one-half cup flour, two quarts cider vinegar. Cook 
over slow fire about 10 minutes. Pour it over the chow-chow, and fill jars 
while hot. 

*'##** 1 v: 

CHUTNEY 

Four pounds of fresh or canned tomatoes, four pounds sour apples, two 
pounds rasins, two pounds brown sugar, eight ounces salt, three ounces ground 
ginger, one-quarter ounce red pepper, two ounces ground allspice, one ounce 
grated nutmeg, one quart mild malt vinegar, four small onions, and the juice 
of three lemons. Chop fine. Boil two hours. Bottle when cold. 

CORN CHOWDER 

Twenty ears corn (cook and cut from the cob), one medium sized 
head of cabbage, six small sized onions, two red peppers, three bunches of 
celery. Chop all very fine, add one cup light brown sugar, one tablespoon salt, 
cover all with vinegar and boil 20 minutes. Then mix with vinegar two-thirds 
box mustard, one cup flour, one teaspoon turmeric, let this boil thoroughly 
and put in jars and seal while hot. 

# * # * # • 

CORN RELISH 

Twenty ears corn (cut off cob) One-half cup sugar 

Two small heads cabbage One-half cup flour 

Six white onions Two quarts white vinegar 

Six green peppers One teaspoon celery seed 

Six red peppers One teaspoon turmeric 

One-half cup salt 

Put cabbage, peppers and onions through grinder. Then put all the in- 
gredients in kettle and boil for 30 minutes, stirring constantly. Put in Mason 
jars and seal while hot. 

^ ^ Tl? 



DELICIOUS CUCUMBER RELISH 

Grate twenty-four large cucumbers, rind and all, let stand over night. 
In the morning drain off water, take half as many small white onions and grate. 
Then add to the taste pepper and salt and good vinegar. Do not cook, but 
bottle aud seal at once. This will keep for years. 

***** 

LARGE CUCUMBER PICKLES 

Peel and cut in half, large yellow cucumbers. Scrape inside with silver 
spoon. Put on a slanting board and salt and drain over night. Dry each 
piece and cut in long strips. To every pint of vinegar add three-fourths 
pint sugar. Boil, not too many at a time, for about 5 minutes. Put in a dish 
and cover, and continue until all are boiled. Be sure to cover them. "When 
all are boiled, add the juice that is in the dish, then add either vinegar or 
sugar according to taste. When you start to boil the vinegar and sugar put in 
a bag of spices, cloves and cinnamon. Put in quart glasses and alternate 
pickles and mustard seed. Pour the vinegar, mixture over and seal. 



THE GREATER OMAHA COOK BOOK 



145 



CANTALOUPE SWEET PICKLE 

Cut in lengthwise quarters, after taking out the seeds and soft pulp, peel, 
cut in cubes or any desired shapes, and cover with a fairly strong brine. Let 
|| stand for forty-eight hours, drain and cook with water to cover, in which a 
|| level teaspoon of alum to two quarts of water is disolved, for 30 minutes. 
I Prepare to every pound of the rinds half as much sugar by weight, and a 
j| quart of vinegar to every three pounds of sugar. Add two large sticks, of 
I cinnamon and a rounding tablespoon of cloves, bring to boiling point, drain 
i the melon rinds from the alum water, pour over the hot vinegar and sugar, 
! return to the kettle and cook until the rinds look clear and translucent. 

SPICED CRANBERRIES 

For about a quart of cranberries take half a cup of vinegar, one pound 
of brown sugar, half tablespoon of ground cinnamon and the same of allspice, 
and half teaspoon of whole cloves. Put these into a granite kettle and when 
it has all dissolved and boiled up once put in your cranberries. Use one 

! quart and a little over, perhaps about a cupful over. Let them simmer slowly 

! on the back cover of the stove for an hour and a half or so. 



SPICED GRAPES 

This is a good old recipe and makes a delicious fruit relish to serve with 
meats. Prepare the grapes as for jelly. To seven pounds of grapes you will 
need half a pint of strong vinegar, half a pint of grape juice, three pints and 
a half of granulated sugar, two ounces of stick cinnamon, and one ounce of 
whole cloves. Boil together the sugar, vinegar and grape juice, and the spices, 
which should be tied up in a little bag. When the mixture comes to a boil, 
add the grapes, and boil gently for an hour and a half. The grapes should not 
be too ripe, and care should be taken to keep them as whole as possible. 

# # # # # 

DILL PICKLES No. 1 

Try to get fresh, firm pickles, not too large. Put in six-gallon crock with 
heavy salt brine for three days. Then pour off the brine and put grape leaves 
in crock, then a layer of pickles then a layer of dill and pepper, then another 
layer of pickles, and do this until the jar is filled. 

Take a pan of boiling water, pour vinegar into water until it tastes like 
wine, then pour over pickles and put a plate over a cloth to cover jar and 
stand in sun 10 days. 

# # # # # 

DILL PICKLES No. 2 

Wash pickles thoroughly. Alternate layers of pickles and dill. To a 
six-gallon crock add three small Spanish peppers, one-fourth cup whole black 
pepper. Over this pour a cup vinegar. Then add five cups of salt to enough 
boiling water to cover the pickles. Put plate over the pickles, and weight 
down so that pickles are entirely covered with brine. 

# # # # # 

EGG AND BEET RELISH 

Boil six beets until tender, remove skins and slice. Boil one dozen eggs, 
remove shells, add to beets, and cover with vinegar, add a little salt. Will be 
ready in one day. 



146 



THE GREATER OMAHA COOK BOOK 



MUSTARD CHOW CHOW 

One market basket pickles Half peck small white onions 

One head cauliflour Half pound Coleman's mustard 

Few green beans Light brown sugar 

Red peppers Turmeric 

Few carrots Green peppers 

Celery 

Cut pickles (do not peel), cauliflower peppers, beans, carrots, onions 
into small pieces, and let stand in salt water for 24 hours. 

To one gallon vinegar add three pints water, put on to boil, when boiling 
put in the vegetable mixture and let that come to a good boil. Then take out 
and put in a large crock. Have mixed together in a bowl one-half pound 
Coleman's mustard, light brown sugar to taste, 3c worth tumeric, and stir 
smooth with water. Add the boiling vinegar from which the pickles had been 
taken. If not sweet enough or needs more vinegar, salt or mustard, add to 
suit taste. Pour sauce over vegetables, stir well, let cool — do no cover. When 
cold, say next day, fill glass jars and paraffin. 

***** 

MIXED PICKLES 

Take three cabbage heads, two large cauliflower, one and one-half gallons 
of string beans, two quarts of shelled lima beans, two gallons green tomatoes, 
one gallon of onions, twenty-five cents worth of brown sugar, 10 cents 
mixed pickling spice, one dozen mangoes, 100 small cucumbers, 10 cents 
worth of celery, one and one-half gallons of vinegar, 5 cents worth of yellow 
tumeric. 

Slice cauliflower, green tomatoes, onions, cucumbers, and mangoes and put 
in strong salt water over night. Next morning take all vegetables and chop 
up fine with a hash knife and mix with the spices, sugar and vinegar, and 
enough water to cook it. Cook until tender, not mushy, and can. This makes 
thirty quarts. 

SPICED GOOSEBERRIES 

Five pints gooseberries, three pints sugar, one pint vinegar, two table- 
spoons cinnamon, one tablespoon cloves, one tablespoon allspice, one tablespoon 
mace. Boil vinegar, sugar and spices, then drop in berries and let boil until 
transparent. Fill jars while hot. 

^ ^ 

PEPPER HASH 

One dozen red peppers One quart vinegar 

One dozen green peppers Two cups sugar 

One dozen white onions One tablespoon salt 

Seed the peppers, peel the onions, and chop them fine. Pour boiling water 
over this — enough to cover — and let stand 15 minutes. Place vinegar, salt 
and sugar on the stove and let it come to a boil. Drain the water off of the 
peppers and put in the boiling vinegar. Let it boil 15 minutes. Place in jars 
at once and seal. 

MUSTARD PICKLES. 

One cauliflower cut up small, one quart of little silver skinned onions, 
leave whole ; one quart of tiny pickles, one quart of medium sized cucumbers, 
peeled and sliced about an inch thick ; one quart of sliced green tomatoes, four 



I 



THE GREATER OMAHA COOK BOOK 



147 



quarts of cold water, one pint of salt, four peppers, two green and two red. 
Let stand 24 hours. Heat the whole in brine and drain. 

Dressing — one cup of flour, six tablespoons powdered mustard, one table- 
spoon turmeric powder, enough cold vinegar to make a paste, one cup of sugar, 
enough vinegar to make two quarts. Boil and stir until it thickens. Be care- 
ful that it does not scorch. Put peppers through meat chopper and add to the 
dressing. Then add pickles. Heat and can. 

# jfr * * -\ * 

PICCALILLI 

One peck of green tomatoes, eight large onions chopped fine, with one 
cup of salt well stirred in. Let it stand over night ; in the morning drain off 
all the liquor. Take two quarts of water and one of vinegar, boil all together 
20 minutes. Drain all through a sieve or colander. Put it back into the 
kettle ; pour over it two quarts of vinegar, one pound of sugar, half pound of 
white mustard seed, two tablespoons ground pepper, two tablespoons of 
cinnamon, one tablespoon of cloves, two tablespoons ginger, one tablespoon 
allspice, and one and a half teaspoons cayenne pepper. Boil all together 
15 minutes or until tender. Stir often to prevent scorching. Seal in glass jars. 

* * * * - * 

PICKLED CAULIFLOWER. 

Cauliflower should be pickled in the summer when they are cheap, though 
the pickle may be made at any time of the year. Break the heads in pieces at 
their natural divisions, wash well and boil in salted water for 5 minutes, 
drain and throw the pieces into cold water, drain again, and when the cauli- 
flower is dry put the pieces in bottles or jars. Boil some white wine vinegar 
with some sugar and spice to taste and pour this boiling liquid over the cauli- 
flower. "When quite cold seal the jars. 

***** 

PICKLED PEARS 

Pears should always be pared for pickling. If large cut in half, leaving 
stems on. Throw each pear in cold water after paring when all peeled. Weigh 
four and a half pounds of sugar to ten pounds of fruit. Put in kettle alternate 
layers of fruit and sugar, add one-half cup water, one quart vinegar which 
must be strong, a few sticks cinnamon, a few cloves. Heat slowly and boil 
until tender. Then remove fruit with a skimmer, spread on platters ; allow 
juice to boil 15 minutes longer. Put fruit into jars, pour boiling vinegar over 
and seal. 

• ***** 
PEACH PICKLE 

Take six pounds of peeled peaches, three pounds of sugar, three pints of 
good vinegar, twenty whole cloves, and four sticks of cinnamon about four 
inches long. Boil sugar, vinegar and spices together and skim, then pour 
over fruit boiling hot. 

***** 

TABASCO PICKLES 

Twelve large cucumbers, peel and take out seeds. Three dozen small cu- 
cumbers, one-half dozen sweet mangoes, one-half dozen hot mangoes, four 
little red peppers, one quart onions, put all through the coarsest meat grinder, 
then add two handfuls of salt, one quart of cider vinegar, one pint of granulated 
sugar, boil all together for 30 minutes, then seal. 



148 



THE GREATER OMAHA COOK BOOK 



SWEET-PICKLED PEACHES 

Six pounds of peaches, one pint of strong vinegar, two ponnds of sngar, 
one tablespoon of whole cloves, one tablespoon of cinnamon. Pare the peaches 
but do not seed them. Place the cloves and cinnamon in a bag, when the syrup 
boils put in fruit and let it boil until it is tender. Put in jars and seal while 
hot. 

'r? ^? rfe 

BRANDIED PEACHES 

Cut four pounds of peaches in half, remove stones and cook in four pounds 
of sugar and two cups water for 5 minutes. Take out, remove skins and cook 
again in syrup 5 minutes. Remove kettle from fire and let peaches stand in 
syrup over night. In morning reheat, pack in jars and fill jars with an 
equal amount of syrup and brandy. Seal tightly. 

###.#■# 

GREEN TOMATO RELISH No. 1 

Chop and drain two quarts of green tomatoes and the same of green 
peppers . Drain without pressing through a colander. Then add one table- 
spoon each of ground mustard, cinnamon and salt ; one even tablespoon of 
cloves, one cup of brown sugar and one quart of cidar vinegar. 

Boil all the ingredients in half the vinegar 1 hour and 30 minutes. Let 
the mixture get cold and add the rest of the vinegar. 

This keeps well in a covered jar. • 

* # # # * 

GREEN TOMATO RELISH No. 2. 

One peck green tomatoes sliced and mixed with one cup salt over night. 
In the morning drain and put through the coarse chopper. Chop three large 
green peppers, three large sweet red peppers, three large white onions, one 
large cabbage (4 or 5 pounds), add one pound granulated sugar, two quarts 
cider vinegar, two ounces celery seed, two ounces mustard seed. Boil entire 
mixture about 1 hour, if it dries add a little water, and can. 

^ -5? ^ ^f* *^ 

GREEN TOMATO CHILI SAUCE 

Chop fine a peck of tomatoes, three or four roots of celery, half a dozen 
onions. Cook for 2 hours • add a pint of vinegar, two bay leaves, half a cup 
of salt, a cup of sugar and two or three seeded peppers finely shredded and 
cooked half an hour to an hour longer. If desired very sour the sugar may be 
omitted, and onion can be used. Cabbage and celery seed may be substituted 
for the celery stalks, using a level tablespoon of seed. Mustard seed can also 
be added if desired, and a small amount of ground horseradish. 

^ v& 

UNCOOKED TOMATO RELISH 

One market basket (1/3 bushel) tomatoes, peel, cut and add two cups 
of salt and let stand over night. In the morning drain well and add two cups 
of finely chopped onions, two cups finely chopped celery, two cups sugar, two 
cups mustard seed, one teaspoon of ground pepper, two teaspoons ground 
cloves, two teaspoons ground cinnamon, three sweet red peppers chopped fine, 
three pints of cidar vinegar. Can without cooking. 

^ ^ ^ ^ 

UNCOOKED RELISH 

Twelve large ripe tomatoes, chop and drain a few minutes; two cups 



THE GREATER OMAHA COOK BOOK 



149 



chopped celery, two cups chopped onions, three green peppers chopped, one 
teaspoon ground pepper, two teaspoon ground cinnamon, one teaspoon ground 
nutmeg, one teaspoon ground cloves, 5c mustard seed, 5c celery seed, three 
cups vinegar, one cup sugar, one-third cup salt. Mix together and put into crock. 

# # # # * 

UNCOOKED RIPE TOMATO RELISH 

One-half peck of ripe tomatoes, peel, cut in small squares, drain two hours ; 
add one cup of grated horseradish,, one cup yellow mustard seed, two table- 
spoons of salt, two tablespoons of celery seed, two cups of sugar, one table- 
spoon of black pepper, two red peppers cut fine, two tablespoons of cinnamon, 
ground; one quart of cider vinegar, bottle cold and seal. Do not heat or cook 
any of it. 

SPICED RHUBARB. 

Sprinkle two and one-half pounds of sliced rhubarb with one pound of 
sugar and let stand over night. Drain in the morning and add to the juice 
one cupful of water, one cup of sugar and one-half cup of cider vinegar. Put 
on to boil with a spice bag containing one-half teaspoon each of cloves, mace, 
allspice, ginger and cinnamon. Boil until it forms a nice syrup, then add 
rhubarb and boil until thick. 

^ ^ ^ ^ 

CANNED ASPARAGUS 

Select the best asparagus in the market. Scrape away the outer woody 
skin, wash free from dust and grit, and cut to lengths of the jars, cutting from 
the tips down. Arrange the stalks evenly in each can as compactly as possible, 
fill with cold water, adjust new rubbers and screw down lightly. Place the 
filled cans in a boiler. Protect from breaking by heat or by touching each 
other with wisps of hay. Fill with cold water to within half an inch of cover. 

Bring slowly to boiling point, then boil without ceasing for 3 hours, re- 
newing water from time to time as it evaporates. Unscrew the covers and 
from boiling teakettle fill the cans to overflowing. Seal the cans at once 
tightly as possible and pour boiling water over them until the cans are all 
immersed. Boil for another hour, remove, tighten covers, wipe dry with towel, 
and invert to test for leakage. "When cool place in a dark, dry place. Peas, 
beans, corn may be put up in the same way. 

■ CANNED PINEAPPLE 

For six pounds of fruit, when cut and ready to can make a syrup with 
two and a half pounds sugar and nearly three pints water ; boil syrup 5 minutes 
and skim or strain if necessary ; then add the fruit and let come to a boil. Have 
cans hot, fill to overflowing and seal up as soon as possible. Use the best white 
sugar, and as the cans cool keep tightening them. Cut the fruit one-half inch 
thick. 

# # * # # 

CANNED TOMATOES 

Can tomatoes for tomato soup. Select firm red tomatoes, wipe, cut off the 
stem end, and slice without pealing. Cook in a granite saucepan until very 
soft, then run through a coarse sieve. Return to the fire again, salt to taste, 
and boil 10 minutes; seal hot in well sterilized jars. Tomatoes canned this 
way are all ready for the soup, and will need no straining. 



150 



THE GREATER OMAHA COOK BOOK 



NEW WAY TO CAN TOMATOES 

Scald and peel the tomatoes as usual. Have the cans sterilized. Place the 
raw tomatoes in them whole, pour in boiling water to fill the cans, running a 
knife around in the cans so that all the crevices are filled, then put on the 
covers. Place the cans in a boiler or large vessel, pour in boiling water until it 
reaches the neck of the can, put the lid on the boiler, wrap it with a blanket or 
rug, and leave until the water is cold. Which is the next morning. The cans 
are then ready to put away. When the cans are opened the tomatoes are whole 
and firm enough to slice easily. 

# # # # # 

CANNED TOMATO SOUP 

Fourteen quarts of unpeeled and cut tomatoes, seven small onions, fourteen 
stalks or more of celery, fourteen sprigs of parsley, fourteen bay leaves, ten 
cloves, eight teaspoons of salt, four salt spoons of pepper, thirty teaspoons of 
sugar. Boil all together about 30 minutes, strain and thicken with fourteen 
tablespoons of butter and fourteen tablespoons of flour. Can while hot. 

*##*■* 

TO CAN CORN 

The best jars to use are the ones having glass tops with springs, the Queen 
or Easy Seal. Take tender perfect ears of corn, wash and free it from all the 
silk; pack in jars tightly adding one tablespoon of salt and fill to overflowing 
with cold water, put on cover, but do not press down spring. 

Have a wooden rack in the bottom of a boiler, place jars on rack so they 
do not touch ; fill the boiler with cold water, to about two inches from the top of 
the jars, cover the boiler and let water boil slowly for 6 hours after it begins 
to boil. Then remove top of boiler and turn out fire. After 30 minutes jars 
can be taken out of boiler, tightening the springs on them and then cover with 
a thick cloth until cold; then release springs and try them by lifting jars by 
the covers, if they have been properly sterilized the covers will not come off. 
They are then ready to be put away. If some covers should come off the 
boiling process will have to be repeated. 



Pies 



PIE CRUST 

One cup flour, pinch salt and sugar, one-half cup shortening. Rub all 
together with hands, add four tablespoons of ice water, mix with spoon. Do 
not lift from pan to board with hands, lift with spoon on to floured board, 
pat with rolling pin until size of pie pan. Never use hands after water is added. 

# * * * # 
PIE CRUST 

One and one-half cups of sifted flour, one-half cup of lard (or butter), 
one-third cup of ice water, one even teaspoon of salt. Knead as little as possible, 
also as dry as can be kneaded together. This makes two crusts. 

To make a good piecrust that requires less shortening and gives better 
results, use sour milk instead of water, with just a little soda in the flour. 
Any dyspeptic can eat this crust. 

PIE HINT 

When making pies, if the pans are greased with a little butter it will 
make the bottom crust brown and flaky and prevent the crust from becoming 
soft, which is so often the case with custard or pumpkin pies. It also makes 
the pie easier to remove from the pans. 

PUFF PASTE 

One pound of flour, three-fourths pound of butter, a little salt and cold 
water to prepare dough. One pound sweet butter used in rolling out dough, 
repeat four times and between each time let dough rest 30 minutes on ice. 
After fourth time roll out about one-fourth inch thick, cover with yolk of 
egg, ground almond and sugar and bake in quick oven. 

^ # * * # 

HOT APPLE PIE 

Line a pie plate with short pastry, pare and cut apples into eights, lay the 
apples close together, sprinkle with sugar and grated nutmeg. Beat an 
egg with two tablespoons of cream, pour over the apples, dot with bits of butter, 
bake quickly in a hot oven and serve while hot. 

* # # # # 

DRIED APPLE CUSTARD PIE 

Stew apples until done and rub through a colander. Then add two yolks 
and one Avhite, well beaten, one-half cup butter, one-half cup sugar, one scant 
teaspoon cornstarch, juice of one lemon and one-fourth nutmeg. Beat all 
together and bake with bottom crust only. When done cover with meringue 
and brown in the oven. 

BUTTER SCOTCH PIE 

Two tablespoons melted butter, one cup light brown sugar, one-fourth 
cup milk. Put this in double Boiler and boil 5 minutes. Take the yolks of 
three eggs, one and three-fourths cup milk, and one-half tablespoon flour. Mix 
this together and add to first part, stir well until it thickens. Add one teaspoon 
vanilla, put in baked pie crust with beaten whites on top. 



152 



THE GREATER OMAHA COOK BOOK 



CHOCOLATE PIE 

Cover a pie plate with pastry, cut an inch larger than the plate, folded 
in under and raised on the edge and scalloped with the thumb and finger. 
Beat the yolks of four eggs and the whites of two, add three rounding table- 
spoons of sugar and enough hot milk to fill the pie half full. To the milk, 
add one or two squares of chocolate and allow it to dissolve ; beat all well to- 
gether and fill into the crust. Begin in a hot oven, then reduce heat when the 
crust is browned slightly, that the custard may not boil, and bake until set. 
Beat the two remaining egg whites, add two tablespoons of pulverized sugar 
and beat again; spread over the baked pie, return to the oven and brown 
slowly. 

COCOANUT PIE 

One cup cocoanut One-half cup sugar 

Three eggs, separated One teaspoon vanilla 

One cup milk 

Cream eggs and sugar, add milk, cocoanut and vanilla. Put in unbaked 
crust. Bake in moderate oven about 45 minutes. 

* # * # , # 

CHEESE PIE 

Three pounds of cottage cheese strained, three cups granulated sugar, 
a little salt, six eggs, added whole, one at at time; six tablespoons of cream, 
three scant tablespoons of flour, blanche and cut as many almonds as desired, 
three teaspoons of lemon juice and three teaspoons of vanilla. Bake slowly 
1 hour. 

Crust — Cream one heaping tablespoon butter, one tablespoon sugar, one 
whole egg beaten with this mixture, one-half cup milk, one teaspoon baking 
powder, flour enough to roll. 

• * ' # # # # 

EXCELLENT CUSTARD FOR PIES OR PUDDINGS 

One pint of milk, half a cup of sugar, one large tablespoon of cornstarch, 
the yolks of two eggs, reserving the whites for frosting ; one teaspoon of 
vanilla extract. 

Heat the milk to the boiling point. Mix sugar and cornstarch together and 
dissolve with a little milk. Beat in the yolks; stir into the hot milk and 
cook until it thickens. Remove from the fire and let it cool. "When it is 
cold stir in the vanilla. 

For fruit pies, spread the fruit thickly upon the lower crust — already 
baked — sprinkle with sugar ; pour the custard over this and cover with frosting. 
Brown in oven. 

-Use this recipe for banana, pineapple, raspberry, orange and peach pud- 
dings, also for fillings for crust pies — banana, peach, cocoanut and chocolate. 
The cocoanut and chocolate are mixed with the custard. 

SIX VARIETIES OF CREAM PIE 

For each pie one cup of milk, one cup of sugar, one tablespoon of butter, 
well beaten yolks of two eggs, one tablespoon of cornstarch. Cook until 
thick, flavor to taste, and put in crust previously baked. 

Beat the whites of the two eggs until stiff. Put two tablespoons of sugar 
in, put on pie and set in oven to brown. The variations are following, which 



THE GREATER OMAHA COOK BOOK 



153 



are : When the filling is cooked stir through it one scant teaspoon each of 
ground cinnamon and cloves. This is a favorite and is called "spice pie." 

Cocoanut Pie — Cook filling as directed and beat two tablespoons of cocoa- 
nut in the white of the eggs. 

Chocolate Pie — Grate two heaping tablespoons of chocolate in each pie 
and cook in the filling. 

Banana Pie — Slice two bananas into baked crust, then pour filling over 
same and bake as directed. 

Orange Pie — Prepare same as banana pie, using oranges instead of bananas. 

Nut Pie — Cook filling as directed, then stir in one cup of finely chopped 
nuts through the pie, reserving a few to dot on top. 

# # # * # 

CUSTARD PIE 

Scald and let cool one pint of milk. Stir one tablespoon of sifted flour 
into five of sugar. Beat yolks of three eggs to a cream. Add to the mixed 
flour and sugar, one teaspoon vanilla, the whites of three eggs, and lastly, the 
milk, by degrees. Grate nutmeg on top. Bake 20 minutes. 

$k :>£ 

CRANBERRY PIE 

Line a pie plate with plain paste and fill with stemmed sweetened cran- 
berries ; scatter sugar and flour over the cranberries and cover with strips of 
pastry. Bake about 1 hour. 

^ ^fe 

FILLING FOR LEMON PIE No. 1 

Yolks of four eggs, four tablespoons sugar. Mix well. Bake crust first. 

Put in double boiler juice and rind of one lemon with one-fourth cup 
water, after hot pour over eggs and sugar, put back to boil and boil until 
egg color grows faint and mixture becomes thick; take half beaten whites 
of eggs and mix with boiled filling and let all come to a boil until it looks like 
foam, stirring, constantly. Pour in crust and make meringue for top with other 
two stiffly beaten whites, two tablespoons sugar, brown in oven not in broiler 
as it will fall. 

***** 

LEMON PIE No. 2 

Line a deep pie plate with a rich pie crust and bake. Beat the yolks 
of eight eggs with a cup of sugar and juice of three lemons. Beat whites and 
mix all together. Put some on crust, put in oven until set, put another layer 
on, let this set, and repeat till all has been used. 

***** 

LEMON SEA FOAM PIE 

Juice and grated rind of one large lemon, four heaping tablespoons 
of sugar, four tablespoons of water, and the yolks of four eggs. Cook until 
like custard. Beat the whites of four eggs until of a light froth. Stir custard 
while hot into the beaten whites. Have ready the baked shells, fill the shells 
with the foam. Beat the whites of two more eggs until light, sweeten with a 
heaping- tablespoon of sugar, spread the meringue over the foam, return the 
pies to the oven and brown lightly. 

MINCE DUMPLING 

Prepare a good puff paste. Roll thin and cut inthree inch squares. 



154 



THE GREATER OMAHA COOK BOOK 



In the center of each of these put a little mound of mincemeat made as for 
pies, gather up the four corners of the pastry, pinching the edges close to- 
gether, brush with melted butter, sprinkle with granulated sugar, and bake to 
a light brown in a hot oven. Serve with hard sauce flavored with lemon juice 
and nutmeg. 

***** 
MINCE PIE 

Two cups of prepared mince meat, a tablespoon of brandy or cider, one 
peeled and sliced apple. Line a plate with plain paste, cover bottom with 
tablespoon of flour and half cup of sugar ; fill in the mince meat and cover 
with strips of pie crust placed across in two directions to form diamonds. 

***** 
NUT PIE 

Crust — One and a half pounds of flour, one-half pound butter, one egg, 
one teaspoon baking powder. Add water, beer or wine as preferred. 

Filling — Two pounds English walnuts with shells, remove meat and chop 
fine ; four eggs, separated ; juice of one lemon, one cup sugar, two tablespoons 
milk. Cream sugar and yolks of eggs; add lemon, chopped nuts, and milk. 
Mix together well. Roll the above crust thin and add filling. 

***** 

ORANGE PIE 

Take two large oranges, grate the rind from one and squeeze the juice from 
both, straining out the seeds, and mix with the rind and one-half pound of 
granulated sugar, adding a large tablespoon of flour, then stir in the well 
beaten yolks of three eggs and two tablespoons of melted butter. Turn into 
a deep pie plate which has been lined with pie paste, and bake until firm 
in a quick oven. Beat the white of the eggs until dry and firm with two 
tablespoons of sugar. Spread the pie smoothly with this meringue and return 
to the oven for a minute or two to set and brown. 

***** 

ORANGE CREAM PIE 

Mix or shake together one-half cup of granulated sugar, two tablespoons 
of corn starch, and a tiny pinch of salt. To the juice and grated rind of one 
finely flavored orange add one cup of cold water. Pour this mixture over 
well beaten yolks of two eggs. Add this liquid to sugar and corn starch, 
pouring on gradually, stirring continually to prevent lumps forming. 

Cook in double boiler, stirring often, until thick. Remove from fire, add 
small teaspoon of butter and three tablespoons of sweet cream. 

Pour into previously baked shell. Beat to a stiff froth the whites of two 
eggs, add two tablespoons of granulated sugar and one-half teaspoon of lemon 
juice. Spread lightly on pie, and put into moderately heated oven to brown 
slowly. 

***** 

CREAM PEACH PIE 

Cream well one cup of sugar with one tablespoon of flour. Make bottom 
crust for pie and spread with half this sugar mixture. Fill with peaches 
sliced thin. Cover with remaining sugar and enough cream to cover the 
peaches well. Bake. 

* * * * * 

PEACH PAN DOWDY, OR PEACH SPIDER PIE 

Pare and slice the peaches and fill baking dish (no under crust), sprinkling 



THE GREATER OMAHA COOK BOOK 



155 



with sugar, butter and cinnamon. Cover as for cobbler and bake slowly. 
When browned remove the crust whole. Place half the peaches on a platter, 
and put the crust over them, upside down, then the rest of the fruit. Serve 
with cream. 

PINEAPPLE CREAM PIE 

Crust — One-half cup of butter, one-half cup of sugar, one cup of flour, 
one teaspoon of baking powder, one egg. Cream butter and sugar, all flour and 
baking powder sifted, then add the beaten egg. Grease tin and press crust 
into it, as it cannot be rolled. 

Cream Filling — Mix one cup of sugar, one-third cup of flour, add a 
pinch of salt and two yolks of eggs, and pour on gradually one and three- 
quarters cups of scalded milk. Cook in double boiler 15 minutes. Add a 
small piece of butter. When cold add one pint can of grated pineapple drained 
of its juice. 

Meringue — Two beaten whites of eggs ; add one cup of powdered sugar 
and one-half teaspoon of vanilla. Spread over cream and set in hot oven to 
lightly brown. 

* * * * * 

PRUNE PIE No. 1 

One pound of prunes, one large juicy orange, one-half cup nut meats. 

Cook prunes a couple of hours until very tender, pit and mash thoroughly. 
Add the juice and pulp of orange, then nut meats and put in a baked crust. 
Use two whites of eggs with a little powdered sugar and beat to a stiff froth, 
spread, and put in oven until its a golden brown. 

>, ***** 

PRUNE PIE No. 2 

Make an ordinary pie crust, line tin, and bake. Then make a filling as 
follows : One cup of sugar, yolks of two eggs, two tablespoons of flour, one 
teaspoon vanilla, one teacup of cooked, mashed prunes; one teacup of water, 
and butter about the size of a walnut. Boil filling. Beat the whites of the 
two eggs to a froth, mix with two teaspoons of sugar, spread on filled crust, 
and brown. 

***** 

PUMPKIN OR SQUASH PIE 

One quart pumpkin, while warm put through sieve ; two cups butter, four 
eggs beaten light with one cup sugar, one-half pint milk, one teaspoon ground 
ginger, one teaspoon nutmeg, one teaspoon cinnamon, one wine glass brandy. 

This is enough for two large pies. Put in unbaked crust and cover with 
strips of pie crust. Bake in moderate oven about 45 minutes to 1 hour. 

* * * * * 
PUMPKIN PIE 

To one and one-half cups of sifted pumpkin add two cups of hot milk, 
two eggs, an even tablespoon of ginger, a teaspoon of cinnamon, a tablespoon 
of brandy, and a little salt; sweeten to taste. Line a deep plate with plain 
paste and fill with the stirred mixture. Bake 1 hour. 

RAISIN PIE 

One-half cup of large soft raisins. Cover with one cup of cold water 
and soak two hours. Beat one egg until light, add one cup of sugar ,the 
juice and grated rind of one lemon, and one tablespoon of flour. Add the raisins 



156 



THE GREATER OMAHA COOK BOOK 



and water in which, they have been soaking and cook until mixture thickens. 
Bake in two crusts. 

RHUBARB PIE 

Cut stalks of rhubarb in one-half inch pieces. There should be one and 
one-half cups. Mix seven-eighths cup sugar, two tablespoons of flour, and 
one egg slightly beaten. Add to rhubarb and bake between two crusts slowly 
about 1 hour. 

***** 

STRAWBERRY PIE No. 1 

One quart berries Whites of two eggs 

One and a half cups sugar Four tablespoons powdered sugar 

One tablespoon butter One-half teaspoon vanilla 

One tablespoon cornstarch 

Let the berries and sugar simmer for 10 minutes, then stir into it the 
butter and cornstarch. Put this mixture on pie crust previously baked, and 
cover with the meringue made of the whites of the eggs beaten stiffly, sugar 
and vanilla. Put in oven and brown slightly. 

*X* 

STRAWBERRY PIE No. 2 

Bake a rich crust. When done, and about an hour before serving, sprinkle 
over the bottom of crust a little flour, then put in evenly fresh strawberries, 
uncooked; cover with pulverized sugar. Make a thick frosting of whites of 
eggs and broAvn quickly to avoid cooking the berries. 

***** 

CREAM OF STRAWBERRY PIE 

Make a shell and six strips of puff paste ; plain pastry will do. To one 
box of crushed strawberries add one-half cup of sugar, thoroughly blended, 
cover, set aside. Whip one cup of rich sweet cream until it begins to thicken, 
then slowly acid one-half cup of poA\dered sugar and continue to whip until 
it is quite thick; then acid one-half teaspoon of vanilla extract. Mix the 
strawberries with the cream and fill the pie. Then lay the strips on top. 
Serve at once. A delicious pie, quickly and easily prepared. 

SWEET POTATO PIE 

Wash or rub through colander four good sized boiled sweet potatoes, 
cold. Add three eggs, whites and yolks beaten separately; then add teaspoon 
each of cinnamon and nutmeg, one-half teaspoon cloves (optional) tablespoon 
New Orleans molasses, one cup of sugar; lastly add one pint milk or enough 
to make quite a thin batter. Bake in one crust very slowly exactly as pumpkin 
pie. After baked spread over plain meringue, flavor if desired. Whipped 
cream meringue is excellent. 

; * * * * * 

VINEGAR PIE 

Six eggs, separated ; two cups brown sugar, one cup vinegar, if strong 
dilute to make one cup ; two tablespoons butter, two tablespoons cornstarch, 
dissolved. 

Cream butter and sugar, add yolks of eggs, then the vinegar and boil. 
Add cornstarch and boil until thick like custard. Then add beaten whites of 



THE GREATER OMAHA COOK BOOK 



157 



four eggs. For meringue whites of two eggs, six tablespoons sugar. Bake 
crust first. 

#*'*#* 

WASHINGTON PIE 

One cup of sugar, two eggs, butter size of hickory nut and a little vanilla, 
beat thoroughly, then add one cup of flour, one-half cup of milk, putting 
in a little at a time and stirring; two teaspoons of baking powder. Bake 
in two tins, when cold split the pies and put in this filling. 

Two eggs, one cup of sugar, butter the size of a nut, flavoring, two table- 
spoons of flour. Put one pint of milk in double boiler and when to the boiling 
point pour in the other ingredients, stirring constantly. Serve with whipped 
cream if desired. 



Poultry 



WAY TO SELECT POULTRY 

In choosing poultry try the tip of the breast bone. If the cartilage gives 
readily and springs back slowly it is young. Look also for hairs on the body, 
and hard, horney scales on the legs, for scrauny neck and a livid hue in the 
flesh — all unfavorable signs. 

* * # # # 

HOW TO PREPARE CHICKEN FOR COOKING 

Scald, pick, and plunge in lukewarm soda water and rub well. If pin 
feathers cling use the back of a knife, scraping slightly backwards while the 
chicken is in the water. Rinse thoroughly in cold water before drawing or 
carving. Sprinkle salt over; let it lie in a cool place some hours or over night. 
This takes all barnyard or chicken park odor from the fowl. If carvved before 
cooking cut the wings and limbs, then run the knife up under the shoulder 
blade to the neck, where the entrials can be removed easily. 

***** 

WHEN STUFFING A FOWL 

When stuffing a fowl stick toothpicks through both sides of the opening, 
near the edges, and the dressing can be placed in much less time than 
it can be sewed, and it can also be much more easily served at the table. 

* * * * * 

COOKING HINTS 

To make old chickens tender get a piece of white paper and butter it 
well, flour and salt the chicken, roll the paper round it and tie up in a cloth I 
and steam for 4 hours. Then take it out of the cloth and put in a hot oven 
to brown for 20 minutes. Take the gravy out of the cloth and add a little 
water, then pour on chicken when served. 

* * * * * f 

CHICKEN A LA KING 

Two tablespoons butter, chop half a green pepper fine, fry pepper in 
butter, one cup muchrooms carefully peeled and broken into pieces, two ! 
tablespoons flour. Cook all until flour is smooth, but not brown. Two cups 
cream; simmer until sauce is thickened and flour thoroughly cooked. Add 
three cups cooked diced chicken. Put mixture over hot water. Beat one- j 
quarter cup butter to a cream, add three yolks of eggs, one at a time, beating | 
steadily. Stir this into hot chicken. Stir carefully until egg thickens. Be 
careful to not cook too rapidly; sauce should be smooth. Season with onion 
juice, few drops lemon juice, salt, half teaspoon paprika. Serve at once 
on toast. 

* * * * * 

CHICKEN A LA TERRAPIN 

One chicken Two tablespoons flour 

One-half pint cream Three hard boiled eggs 

One-fourth pound butter Salt and pepper to taste 

Cut the boiled chicken into small pieces, removing all bones. Put into 
a skillet the cream and butter and chicken rolled in the flour and seasoning. 
Have ready the hard boiled eggs chopped fine, and when the chicken has 
come to a boil, stir in the eggs and a wine glass of sherry. Serve hot. 



\ 



THE GREATER OMAHA COOK BOOK 159 

CHICKEN CATALANI 

Cut up a large fowl and put in pot covering it with water. Add salt, 
I pepper and a small can of tomatoes, and cook until tender. 

In another pot put a small can of pimentoes, a can of green peas and a 
can of muchrooms. Cut them up and let them cook about 30 minutes with a 
tablespoon of butter and two tablespoons of flour. Mix this with the chicken. 
Cook together thoroughly. 

I 

CHICKEN EN CASSEROLE No. 1 

Separate the chicken into pieces at the joints and wipe each with a wet 
cloth ; saute in butter, melted in a frying pan, first on one side and then on the 
other, until delicately browned, then transfer the pieces to the casserole : 
add about a pint of hot white broth (made from veal or chicken) or boiling 
water, put on the cover and let cook in a moderately heated oven about 1 hour 
and 15 minutes. Melt two or three tablespoons of butter in the frying pan and 
in it saute six or eight peeled mushroom caps, a dozen slices or balls (cut with 
French cutter) of carrot, two dozen potato balls and six peeled onions, the size 
of the potato balls. As soon as these are browned, remove them to the casserole, 

| add more broth, if needed, four tablespoons of sherry wine, and salt to season ; 

I set the cover in place and return the dish to the oven for another 30 minutes or 
until the vegetables are tender, when the chicken should be cooked. In theory, 
the casserole should not be opened after the vegetables and wine are added, 
until it reaches the table. To retain the flavor more fully, flour and water, 
mixed to a dough and rolled under the hand into a rope or string, may be 
pressed upon the dish and cover where they meet (after the vegetables have 
been added) This, of course, should be scrapd from the dish before it is sent 
to the table. 

* # * * * 

CHICKEN EN CASSEROLE No. 2 

Boil a large fowl until it can be easily disjointed, then let it cool. Make 
a Creole gravy as follows : Cook a minced onion in two tablespoons of butter 
until soft, then rub in two tablespoons of flour, and add liquid contents of a 
can of tomatoes. If too thick, thin with gravy in which chicken was cooked. 
Put this gravy in large baking dish, season with salt, pepper, two or three 
diced carrots, one diced onion , celery and a sweet green pepper. Add chicken 
which has been disjointed and bake in moderate oven 1 hour. Canned mush- 
rooms may also be added to the gravy. 

1 # # * * * 

CREAMED CHICKEN 

One pound of cold chicken or turkey cut as for salad. Rub two ounces of 
butter in two tablespoons of flour. Add one pint of milk, salt, red and black 
pepper, and a glass of sherry. Cook slowly 2 or 3 minutes. Add the chicken 
and two hard boiled eggs chopped fine. 

*}(" ; <> 'X* 

CHICKEN WITH CREAM GRAVY 

Prepare chicken as for stewing and cut up in small pieces. Put it in a 
stew pan with just enough boiling water to barely cover it. Let it simmer 
gently until tender. Add salt about 15 minutes before removing from the stove. 
Take chicken out of the broth and roll each piece in flour to which has been 
added a little pepper. Put a generous piece of butter in a skillet and brown 



160 



THE GREATER OMAHA COOK BOOK 



chicken in it. Add flour to the butter in skillet and let it brown a trifle, then 
add broth, and finely a cup of cream, salt and pepper. Pour gravy over 
chicken on platter. 

* # * * * 

CHICKEN COMETS 

Boil chicken slowly until tender. Boil one sweetbread by itself. When 
cooked put it away to cool, then grind the sweetbread and chicken after it is 
cut off from bones. Keep chicken bones for soup. Grind one green pepper, 
one stalk of celery, one teaspoon of onion juice, mix all together, then add 
one cup of cream sauce, salt and pepper. Roll into oblongs, flour and fry 
slowly until brown. Serve with gravy from the chicken broth, thickened. 
Add one cup of canned peas, one cup of mushrooms, sprinkle with chopped 
parsley. 

#■##.## 

CHILI-CON-CARNE 

Wash and split in two a dozen chilies ; remove the the seeds and put them 
through a food chopper or chop very fine ; peel and cut in halves six large 
tomatoes or use one can of them • put with chili, peppers and a teaspoon of salt 
and cook slowly 30 minutes ; then rub through a coarse sieve, add a large onion, 
sliced, a level teaspoon of salt and the dark meat of a boiled chicken, cut in 
small mouthfuls. Let it stand where it will be just below the boiling point 
for 30 minutes, covered. Serve with hot boiled rice, pouring the chili over 
the rice. By some it is liked with more liquid than this recipe gives, in which 
case add when the chicken is put in a cup or more of boiling water. 

***** 

CHICKEN CROQUETTES 

One pound chicken Three tablespoons cream 

One-half pound butter One teaspoon onion chopped fine 

Four eggs Three teaspoons parsley. 

Nutmeg, salt and cayenne pepper to taste. Pour over stale bread enough 
water to soften. Break into this the yolks of two eggs. Stir until it begins 
to thicken. Set away to cool. Chop the meat, parsley and onion, mix all 
together. Break the other two eggs. Mix well. Shape as pears and fry in 
hot fat. 

-S? ^ ^ ^ 

CHICKEN DINNER 

Procure a moderately fat stewing chicken, cut up, and put on to stew 
in about two quarts of cold water. Have ready a small bag of cheese cloth 
and into this put one cup of washed rice. Tie the end with a string and place 
in the kettle with the chicken. It will require about 1 hour to cook chicken and 
rice tender. Lift out the chicken and rice and have ready the dumplings 
made in the following way: Three pints of sifted flour, one and one-half 
teaspoons baking powder, one-half teaspoon of salt; mix well, then in a hole 
in the center put one well beaten egg, and one cup of sweet milk. Work to- 
gether until quite stiff. Do not roll out, but lift by the spoonful and place in 
the boiling broth. Cook 10 minutes and after removing these, thicken the 
remaining broth and season with salt, pepper and butter for gravy. 

^ ^ •}? ^ ^ 

FRIED CHICKEN No. 1 

Cut one or two small chickens in half and dredge with flour. Heat some 
fat until smoking hot, then lay in the chicken. After the first few minutes 



THE GREATER OMAHA COOK BOOK 161 

cook slowly, turning so it can brown on all sides. When done take up and 
place on a platter, pour off all the fat excepting one tablespoon, place this 
over the fire again and add a heaping tablespoon of flour, stir until it is brown, 
then add slowly one cup of milk, some butter, pepper, and salt, and let cook 
five minutes ; pour over the chicken and serve immediately. 

^ 3& ^ # # 

FRIED CHICKEN No. 2 

Clean, singe and cut the chicken in pieces for serving. Plunge in cold 
water, drain, but do not wipe. Sprinkle with salt, pepper and paprika, and roll 
in flour. Fry slowly in plenty of hot fat until tender and well browned. 

* # # # # 

HUNTINGTON CHICKEN 

Cook a chicken in plenty of water until tender and pick to pieces. Add one 
cup cooked macaroni, two cans mushrooms and one can pimentos, thicken one- 
half pound butter with a little onion, flour and chicken stock. Place in cas- 
serole, sprinkle with cracker crumbs and brown in oven. 

, . 4? *5£ 'A* ^ 

CHICKEN JELLY 

Take 'one hen, cut as for stewing, and a veal bone, and cover with water. 
Season to taste ; if liked use onion, clove of garlic, few chili peppers, stew slow- 
ly until liquid has boiled down one-half, and chicken is tender. Line shallow 
dish with slices of hard boiled eggs, arrange pieces of chicken in dish and 
strain liquor over all. Set on ice to harden, (it will take 5 or 6 hours), and 
when ready to serve turn out on a platter. Garnish with cress or parsley. 

***** 

JELLIED CHICKEN PIES 

Joint a pair of tender chickens as for fricassee. Cover with cold water, 
putting the cleaned giblets with them. Set at the side of the range and bring 
slowly to a gentle boil. Keep this up for 30 minutes. Take out the meat and 
set aside to cool. Add to the gravy a teaspoon of onion juice, a stalk of celery, 
chopped; a tablespoon of minced parsley, pepper and salt to taste. Boil for 
30 minutes longer, closely covered. 

Soak two tablespoons of Knox's gelatine in cold water for an hour, and 
while the gravy is still hot strain it oved the soaked gelatine. Then pour upon 
the chicken. Have ready a good puff paste nearly an inch thick. Arrange the 
chicken neatly in a deep dish, pour in the gravy, which should cover the meat 
entirely, put on the crust, printing it all around the edge to prevent shrinking 
and "crawling," and bake in a moderate oven for an hour with a paper over 
the crust. Remove the paper and brown. 

Should be eaten cold with sauce. 

* * * * * 

LENOX VEAL OR CHICKEN 

Dissolve a teaspoon of Knox's gelatine in three-fourths of a cup of hot 
chicken or veal stock. When this begins to thicken, beat until frothy and add 
three-fourths cup of heavy cream beaten until stiff, and one and a half cups 
of cold chicken or veal cut into dice ; season with salt and pepper, turn into 
individual molds, and serve. A slice of lemon put into the bottom of each 
mold makes a pretty dish for a luncheon. 



162 



THE GREATER OMAHA COOK BOOK 



CHICKEN LOAF 

Boil slowly until the meat falls from the bones. Strain and put the liquor 
back on the range and simmer until it is reduced to about a pint and a half; 
remove and mix with it about a fourth of a box of Knox's gelatine. Into a 
square or round mold, lay a few slices of hard boiled egg, then a layer of 
the chicken, first a row of white, then the dark meat. Season the soup with 
salt, pepper, pour over the chicken in the mold, set away to harden. Slice 
and arrange on a dish with parsley. 

####-# 

HOT CHICKEN MOUSSE 

One chicken, boil and grind; one tablespoon goose liver sausage, one cup 
hot chicken broth strained and stirred slowly into two beaten yolks of eggs. 
One tablespoon salt,, little paprika and dash celery salt, one tablespoon of 
Knox's gelatine in a little water, one cup whipped cream, whites of three eggs 
beaten stiff, two-thirds cup bread crumbs. 

Cook stock and eggs 1 minute. Add chicken and bread crumbs mixed. 
Add gelatine and whipped cream and whites. Bake 20 minutes in greased pan, 
setting pan in hot water. Serve with hot creamed peas or mushrooms. Will 
serve nine or ten people. 

# # # * # 

PAPRIKA CHICKEN 

One large young chicken One-half tablespoon butter 

One large onion One teaspoon paprika 

One tablespoon flour One cup water 

Dress, clean and salt down chicken and let stand over night. Wash chick- 
en thoroughly, and cut at joints in pieces ready to serve. Fry in butter .finely 
cut onion. Add chicken, sprinkling over each piece paprika. Cover chicken 
air-tight, allowing to steam 1 hour and 30 minutes on very small gas. When 
chicken starts to brown sprinkle with flour and shake. Let brown for 5 
minutes and add little water. Then let simmer for 10 minutes and serve very 
hot. 

CHICKEN PIE 

Recipe for Pie Containing One Chicken 

Cut chicken, wash clean, put in kettle and boil until tender in one quart 
of water. Remove bones and gristle. Add one tablespoon of flour to chicken' 
broth, smoothing- flour first in little water. Put in broth and let boil. Season 
to taste. Put chicken in pan lined with crust. Pour broth over chicken 
and cover with top crust. If you have too much broth save and use on pie 
when serving. 

# * # * * 

Crust for Chicken Pie 

One quart flour, one cup of butter and fat mixed, one heaping teaspoon 
baking powder, one tablespoon of salt, rubbed thoroughly in the flour, water 
to mix like biscuit dough. Roll to thickness of one-fourth inch and line baking 
dish. Then put in chicken, that has been previously cooked. 

# * # * # 

CHICKEN AND OYSTER PIE 

Parboil .a chicken. Cut up in small pieces and place in a deep baking dish. 
Over this place one pint of oysters. Add two hard boiled eggs cut in small 
pieces, a tablespoon of butter, some celery chopped fine, salt and cayenne 



THE GREATER OMAHA COOK BOOK 163 

pepper. Moisten with a little flonr and a gill of milk. Put a puff paste on top 
and bake about 40 minutes in moderate oven. 

CHICKEN PIE WITH RICE 

This may be made without a crust. If without a crust line the dish with 
slices of ham, cut up the boiled chicken, pour over it the gravy or melted 
butter, and fill in with boiled rice. Cover the top thickly with the same. 
Bake 45 minutes. 

* * # # # 

PRESSED CHICKEN No. 1 

Take a good sized chicken and cook until the meat will drop from the 
bones. Chop the meat fine and season with salt and pepper. Take about a 
pint (or very little more) of the liquor in which the chicken was boiled, and 
to this add one teaspoon of Knox's gelatin which has been dissolved in cold 
water. Pour over the chicken while the liquid is hot, stir well and put in mold 
to press. 

* # # * # 

PRESSED CHICKEN No. 2 

Disjoint the fowl, wash, cover with cold water and simmer gently until 
the flesh is ready to drop from the bones. When half done season with salt, 
pepper, celery salt and one small onion stuck with three or four cloves. 
When the chicken is perfectly tender remove skin and bones and shred the 
meat in good sized pieces. Boil two or three eggs hard, cool and cut in thin 
slices. Remove all fat from the chicken gravy, then boil down to about 
a cupful. Moisten the meat with this, then pack in layers in a well buttered 
mold, arranging slices of egg over each layer. Cover with a plate and set 
a weight on it. Stand in a cool place until the next day. 

* * * *. * 

PICKLED CHICKEN WINGS AND NECKS 

Beat two eggs in a small pan. Add one-half cup vinegar and put on stove 
until thick. Season well with salt, pepper and one teaspoon of sugar. Thin 
with about one-half cup soup. Put cooked chicken feet, necks and joints of 
wings in deep dish, pour above mixture over same. 

***** 

CHICKEN PUDDING 

Two breasts of chicken, wine glass sherry wine, one cup thick cream 
gravy, little nutmeg, three eggs. 

Take the meat of the two raw chicken breasts, put through meat grinder, 
add eggs beaten well, a little salt, pepper and nutmeg, and cream gravy. 
Mix well. Grease mold and sprinkle with tuffles if desired. Stand in water 
and bake 30 minutes before serving. Serve hot with mushroom sauce. 

***** 

SMOTHERED CHICKEN 

Cut up a medium sized chicken, sprinkle each piece with a little flour, and 
put them into a covered bean pot. Cover with water and season with a little 
salt and pepper. Bake slowly 4 or 5 hours. Then add five medium potatoes, 
two or three onions cut in pieces and one-half cup of peas previously cooked 
until nearly done, one-half cup of chopped celery, and, if needed, a cup of 
water. Cook until vegetables are done. If done as directed, the gravy will 
be thick and brown and delicious to taste. Serve hot. 



164 



THE GREATER OMAHA COOK BOOK 



CHICKEN SOUFFLE WITH MUSHROOM SAUCE 

Make a sauce with two cups of scalded milk, two tablespoons butter rubbed 
smooth in two tablespoons flour, one level teaspoon of salt, and one-fourth level 
teaspoon of pepper. Add one-half cup of stale bread crumbs and cook 10 
minutes. Remove from the range, stir in two cups of cooked chicken chopped 
fine, one tablespoon minced parsley, the yolks of three eggs beaten light, and 
last fold in the whites of three egs beaten until stiff and dry. Put in well 
buttered muffin tins, filling about two-thirds full. Set the tins in a dripping 
pan, into which has been poured a little boiling water, and bake in a slow 
oven thirty-five minutes. Turn out on to the hot plates and serve with mush- 
room sauce. To make sauce melt butter, one-fourth cup, add one-fourth cup 
flour, one and a half cups of chicken stock, one-half cup of cream, salt and 
pepper to taste. Cook 5 minutes, then add three-fourths cup of cooked and 
chopped mushrooms. When the mushrooms are hot the sauce is ready to serve. 

^ ^ ^ 

BROILED SQUABS 

Split up the backs of squabs and spread out flat. Put in pan, season/ | 
dredge with a little flour and lay a strip of bacon across each. Broil in hot 
oven. 

SQUABS STUFFED WITH CORN 

Cut the kernels off from six ears of green corn, scraping out all the milk, 
but taking care to get in none of the cob. Put into a saucepan two tablespoons 
of butter, a half cup of hot water, salt and pepper to season. Cook a few 
moments, add one beaten egg, and cook until thickened. Stuff the birds, lay i 
in baking pan, with a thin slice of bacon blanketing each fat little breast, put 
a cup of hot water in the pan, and roast, basting frequently. This makes a 
delectable dish. Canned corn can be used instead of corn on the cob when j 
the latter is not in season. 

# # * # * 

BIRDS ROASTED IN THEIR FEATHERS 

Open the birds in the usual manner and draw. Cover with wet clay I 
and bury in hot coals. In 40 minutes draw from the fire ; peel off clay, when 
feathers and skin will come too. They are very delicious cooked this way. 

^ *>V -K* *K* 

BROILED BIRDS 

Clean and split down the back. Wipe dry and broil over a clear fire, if 
small 10 minutes, but if large 15. Season with salt and pepper and butter. | 
Serve on toast. 

* * * # * 

HOW TO SKIN A GOOSE AND PUT BREASTS IN FAT 

Take a very heavy goose (14 pounds or more) and singe. Wash well. 
With a very sharp pointed knife start at breast and remove the skin, and when j 
the thighs, are reached, cut them off at joints, but leave skin on them. Now 
turn goose and cut skin down the middle of back and gently remove skin from 
meat. Remove wings and leave skin on them. Now part goose breast from 
the back. When open remove gizzard, heart and liver and fat from in- 
testines. Put skin and fat in water in one bowl and meat in another bowl. 
Chop back in three pieces, cut fat and skin in small pieces and put on to render, 
with a little salt, let boil slowly until a clear light brown. Strain fat and 
cracklings will remain. Put breast, after it has cooked, in this fat, in a crock j 
and cober well with fat and put in cold place. The rest of the goose makes a 
good stew. 



Preserves and Jellies 



A RULE FOR MAKING JELLY 

Jelly is made from a hundred different fruits and foods, and each one re- 
quires a little different treatment. Therefore, it is impossible to give a general 
recipe. A few principles may help. In most fruits the pectin, or jelly making 
part, is situated close to the skin, therefore, it should not be removed until 
after the fruit is cooked until tender, when it should be turned into a jelly bag 
made of double cheesecloth, or thin flannel, and the juice drained from it slowly 
without much squeezing, as that brings away the pulpy part and the jelly will 
not be so clear. 

The general rule for the use of sugar is equal quantities of sugar and juice 
by weight, which is best, but many use it by measure. Some fruits rich in 
pectin need only three quarters as much sugar as juice. After the juice is 
drained out and measured with the sugar the juice should be put in a kettle 
and boiled and the sugar in a pan and set in the oven to heat, but not to brown. 
When the juice is boiled down somewhat add the sugar and then boil, skimming 
off all scum until a small teaspoonful put on a cold saucer will jell as it cools. 
Then it should be poured into tumblers, and set in the sun if possible until 
it cools and becomes jelly-like, when a paper dipped in grain alcohol should 
be laid on top of the jelly, or pour a thin layer of melted paraffin over it, and 
the cover of the tumbler put on top. 

If the tumbler has no tin cover paste with white of egg the edge of a piece 
of writing paper over the top. Peaches and strawberries and some other fruits 
do not jell very easily and half the amount of apple juice can be put with 
their juice, making a jelly in which the flavor of the berry or peach will pre- 
dominate. 

APPLE AND RHUBARB JELLY 

Wash and slice ten stalks qf rhubarb, cut and core three medium sized 
apples, then stew apples and rhubarb together. Hang up in a jelly bag. For 
every pint of juice take a pint of sugar. Boil till it jellies and pour into, 
tumblers. 

.jfr j& «M» «M» -il* 

■ft* W W "ft* w 

BAR-LE-DUC JELLY No. 1 

Take the currants one after another and remove the seeds through the 
stemside by means of a toothpick or sharp needle. Choose selected red or white 
currants of large size for this, and be careful not to damage the skin. For 
every pound of seeded fruit take a pound and a half of sugar. Make a syrup 
of the sugar, adding one cup of water to each pound of sugar. Beat the white 
of an egg in half a cup of water and add this to the syrup while it is cooking to 
clarify it, stir, skim and let boil a while. Then put in the seeded currants. 
Take them out at the first boil, and put into jars. Another way, after the 
currants have been prepared, is to take the weight of them in honey, heat 
the honey and add the currants. Let simmer a few minutes, then seal as for 
jelly. 

BAR-LE-DUC JELLY No. 2 

Three quarts ripe red currents, three quarts granulated sugar, one jelly 
glass honey. Let currants and sugar stand over night; in the morning add 



166 



THE GREATER OMAHA COOK BOOK 



honey and boil 25 minutes. Pour into small jelly glasses and cover with 
paraffin when cold. 

# # # # * 

CRAB APPLE JELLY 

Wash the apples, cut out blossom end and stems only, cover in the kettle 
with water, just cover well, boil till all in pieces, strain in a sack over night, 
measure juice and sugar evenly, boil the juice 20 minutes, and put the sugar 
in the oven to heat, then add heated sugar and boil not more than 8 minutes. Is 
fine and never fails. 

* # * # # 

GRAPE CONSERVE. 

Five pounds of Concord grapes, off stems : three pounds granulated sugar, 
two pounds seeded raisins, one pound shelled English walnuts. 

Cover the grapes with water and cook until seeds can be separated by 
rubbing through a coarse sieve. Add sugar and raisins, which have previously 
T)een cut in two or quartered. Cook until like marmalade. "When done add 
chopped walnuts. 

^ ^ ^ 

CHERRY PRESERVES 

To each quart of pitted cherries allow a quart of sugar. Put on small 
flame and stir to prevent burning and boil until cherries are tender. To have 
the syrup thick skim out the cherries and allow syrup to boil down to desired 
consistency then put cherries in again and boil 5 minutes more. Let cool, 
put in glasses and cover with paraffin. Gooseberries can be preserved the 
same way. 

GRAPE JELLY 

Free the fruit from stems, leaves, and all imperfect grapes, put them ina 
large preserving kettle, cover, and put on the stove, where they will heat 
:slowly. Stir occasionally and as they begin to soften mash them gently with 
a spoon. Cook until the whole mass boils, then let simmer for half an hour. 

Cover a sieve with cheesecloth and into this dip the hot grapes and juice 
from the kettle ; let them stand ten minutes, then by raising and lowering the 
cloth make the juice run through. Do not squeeze to hard. Empty the sieve 
and fill again until all the juice has been obtained. Wash the kettle, measure 
the grape juice into it, Put back on the fire and let come to a boil, skimming 
it frequently while it boils freely for twenty minutes. When the juice is 
first put on the fire to boil, set in the oven a pan containing as many pints of 
granulated sugar as there were pints of juice. Let the sugar heat, but not melt 
or color. 

After the juice has boiled hard for 20 minutes pour in the hot sugar and 
stir until it has dissolved, then take from the stove and pour at once into the 
jelly tumblers. Have the tumblers standing in a shallow pan, with a cloth in 
the bottom of the pan and an inch of warm water around them. This will 
prevent breaking the tumblers when the hot juice is poured in. Let the jelly 
cool and set it away in a cool, dry place, and after three days cover each 
tumbler with a thin layer of melted paraffin, put on the tin covers, label, and 
set away in the preserve closet. 

4^ ^ ^ ^ ^ 

GRAPEFRUIT MARMALADE 

Wash well one large grapefruit, two oranges, and two lemons. Cut the 
oranges and lemons into quarters and the grapefruit into eighths. Remove the 



THE GREATER OMAHA COOK BOOK 



167 



seeds and tough centers. Then slice thin with a sharp knife. When all is 
sliced add three times as much water as there is fruit and let stand until the 
next day. Put over the fire and cook 20 minutes, then measure and add an 
equal amount of granulated sugar and boil about 20 minutes longer, or until 
it will jelly. When done, pour into glasses and cover with melted paraffin. 

###.## 

QUICK ORANGE MARMALADE 

Take one-third lemons and two-thirds oranges — eight oranges and four 
lemons make a large enough quantity to cook at one time and make twelve 
glasses. Take off the yellow part of the peel from one-half of each; cut into* 
small pieces and drop into the preserve kettle. Take off the white part of the 
peel between the yellow and the pulp ; allow none of it to go into the marmalade,, 
as it makes it bitter. Slice the fruit across in thin slices and add it to the cut 
up peel. Add a teacup of water for each whole fruit (orange or lemmon) and 
cook until the fruit is soft. When cooked add three-quarters cup of sugar 
for each whole fruit and boil hard until it jells. The quicker it is cooked the 
better, as long cooking, especially after the sugar is added, tends to destroy 
the flavor and makes it taste strong. 

ORANGE MARMALADE 

Take six oranges, sliced thin, three lemons, both with skins on. To every 
pint of sliced fruit add one and one-half pints of cold water. Boil 30 minutes, 
let stand for 24 hours. Measure again, add one and one-half pounds of sugar 
to every pint of fruit, boil 30 minutes, put in glasses. They need not be airtight. 

PEACH PRESERVES 

One pound of fruit, three-fourths pound sugar. Put on sugar, add a little 
water to start boiling, then add peaches. Let cook slowly about 3 hours. 
Crack a few of the peach stones, take out the nuts and let them cook in the 
preserves. 

^ ^ 

PEACH CONSERVE 

One quart peaches One pound raisins 

One quart sickle pears Two oranges 

One quart plums Five pounds sugar 

One pound English walnuts (shelled.) 

Cut fruit and and nuts fine. Simmer over small fire for about 2 hours. 
Put in glasses. Nuts should be only cooked about 5 minutes. 

Kj"; * * * * * 

GINGERED PEARS 

A hard and not too ripe pear is best for this. Peel the fruit and cut into 
very thin slices lengthwise around core. 

Take four pounds of fruit, place in kettle, add two and one-half lemons, 
one-half cup water, four pounds granulated sugar, one-fourth pound ginger root, 
scraped and cut into thin slices. Dissolve the sugar before adding the fruit. 
Cut the lemons into long thin slices, and add to the preserve. Cook slowly 
uncovered for 1 hour or longer if the fruit requires it. The fruit should look 
transparent. Seal in jars. 



168 



THE GREATER OMAHA COOK BOOK 



PLUM COMPOTE 

One basket of blue plums, put through food chopper ; one pound seeded 
raisins, whole ; four oranges, put through food chopper ; one-half pound shelled 
English walnuts cut fine, five pounds granulated sugar. Boil 40 minutes after 
it starts to boil. Nuts should only cook 5 minutes. 

# # # * # 
QUINCE HONEY 

Three pounds of granulated sugar. Three medium sized quinces, pare 
quinces and grate them to the core. Boil parings and cores in one and one-half 
pints of water, putting it on cold, when well cooked, squeeze through cloth 
and add the sugar and grated quince and boil till thick as honey. This will 
make about one quart. 

RHUBARB JELLY 

Cut stalks of rhubarb in small pieces, leaving the skins on, and throwing 
away all the green upper ends. Stew down well with a little water at first to 
to prevent burning. Strain through a muslin bag, add white sugar, pound 
for pound. Boil 20 minutes, or until it jells. 

# # * # # 

STRAWBERRY AND RHUBARB JELLY AND BUTTER 

Jelly — Cap and wash two quarts of strawberries. Cut up three stalks 
(large) of rhubarb into small pieces. Place in a granite or porcelain vessel 
with one pint of cold water. Place over fire. When cooked, pour in sieve and 
drain. Measure juice and place over fire. To each pint of juice allow one 
pint of sugar. Put sugar in jar and place in oven to heat. Stir often to prevent 
burning. When hot add sugar to boiling juice and cook rapidly until done. 
Test by dropping some in a cold saucer. Put in glasses and cover. 

Butter — Mix strawberries and rhubarb from which jelly was made and 
rub through sieve. To each pint of fruit add one pint of sugar. Place over 
fire, cook until thick ; stir constantly to prevent burning. Put up same as 
the jelly. 

^ ^ ^? 

STRAWBERRY PRESERVES No. 1 

Take equal parts of strawberries and sugar. Let berries stand 30 minutes 
in the sugar. Cook from 20 to 30 minutes. Put in glasses and cover with 
paraffin. 

^ -^k* *2>* 

STRAWBERRY PRESERVES No. 2 

Take cup of sugar to cup of fruit. Put in preserving kettle over small 
flame ; keep shaking kettle so that fruit and sugar will not burn. Let cook 
20 minutes. Pour all into large crock to cool, stirring occasionally to prevent 
berries settling. When cool put in glasses and cover with paraffin. 

YELLOW TOMATO PRESERVES 

Scald and peel the tomatoes. To each pound, add three-fourths pound 
sugar and let stand over night. Set on to boil adding a few slices of lemon and 
a few pieces of ginger root. Boil till thick. 

^£ 3£ 3£ 

TOMATO PRESERVES 

Scald tomatoes, peel and cut into small pieces. For every four cups of 



THE GREATER OMAHA COOK BOOK 



169 



tomato use two scant cups sugar and a lemon. Cut lemon into thin slices, take 
out seeds. Put some cloves and cinnamon sticks in a bag. Boil all together 
slowly for several hours, stirring carefully to prevent burning. Cook until 
it begins to thicken a little. Pour into jelly glasses. When cold cover with 
paraffin. 

■###** 
TUTTI FRUlTl 

Start with strawberries, add your fruit as it comes in season, and to each 
pound of fruit add one pound of sugar in a pint of alcohol. Always add equal 
parts of sugar to the fruit, but no more alcohol. Place in stone jar and do not 
boil. Stir occasionally. 

PRESERVED WATERMELON RIND 

Peel the green skin from the rind and cut in small pieces. Cover with 
salt water over night. Cup or salt for a gallon of water. In the morning drain, 
put on to boil in fresh water and boil till you can pierce with straw. Drain, 
and make syrup of a pound of sugar to a cup of water, add two lemons, sliced, 
and boil till thick and clear. Also add a few pieces of ginger root, bruised. If 
the hard root, use a potato masher to flatten it out. 

# * # # ... ■ # 

PRESERVE MELONS FOR WINTER. 

Take watermelons and cover them with a thick coat of varnish, be sure 
to have them thoroughly covered to insure air tightness. Put away in a 
cool place, and they can be served all winter. 



Puddings and Deserts 



RULES FOR CUSTARDS 

The eggs should be thoroughly mixed but not beaten light ; the sugar and 
salt added to these and the hot milk added slowly. Custard must be cooked 
over moderate heat. If a custard curdles put it in a pan of cold water and 
beat until smooth. Custards should always be strained and should be served 
very cold and in glass dishes or cups when possible. 

***** 

PUDDING HINTS 

All boiled puddings should be put on in boiling water, which must not 
be allowed to stop simmering, and the pudding must always be covered with 
the water; if requisite the saucepan should be kept filled up. To prevent a 
pudding boiled in a cloth from sticking to the bottom of the saucepan place a 
small plate or saucer underneath, it ; if a mold is used this precaution is not 
necessary, but care must be taken to keep the pudding well covered with 
water. For dishing a boiled pudding as soon as it comes out of the pot, dip 
it into a basin of cold water, and the cloth will then not adhere to it. Great 
expedition is necessary in sending puddings to table, as by standing they 
quickly become heavy, batter puddings particularly. For baked or boiled 
puddings the molds, cups, or basins should be always buttered before the 
mixture is put in them, and they should be put into saucepan directly they 
are filled. 

***** 

APPLE CHARLOTTE No. 1 

Make a regular dough. Roll out a piece of this dough one-fourth inch thick 
and enough to cover a deep iron skillet or bottom and sides. Grease skillet 
and line with dough. Fill skillet one-third full with apples that have been 
peeled and cored and cut in small pieces. Sprinkle well with sugar, lightly with 
cinnamon, and lay in a handful of raisins. Put two tablespoons of syrup over 
this and small bits of butter. Now put in another layer of apples so as to 
fill skillet and season as before. Cover with remaining dough rolled about 
one-fourth inch thick. Draw dough from sides of skillet and fasten down over 
the top dough so as to prevent the juice from cooking through. Put in a 
moderately hot steady oven and bake one hour and 15 minutes. When baked 
empty Charlotte by laying a wide flat dish over skillet and quickly turn the 
skillet upside down. 

***** 

APPLE CHARLOTTE No. 2 

Butter a pudding dish. Put alternate layers of sliced apples and bread 
crumbs in the dish, sprinkling apples with sugar and a little of cinnamon. 
Layer of crumbs on the top. Beat an egg, add salt, one cup of milk and 
vanilla and turn mixture over bread and apples. Place tablespoon of butter 
in bits on top. Bake in moderate oven. Eat with hard sauce or plain cream. 

***** 

ANGEL CHARLOTTE RUSSE 

One tablespoon Knox 's gelatine, one-fourth cup cold water, one-fourth cup 
boiling water, one cup sugar, one pint cream, half dozen rolled stale macaroons, 
one dozen marshmallows, cut in small pieces ; two tablespoons chopped candied 



THE GREATER OMAHA COOK BOOK 



171 



cherries, vanilla or sherry, one-quarter pound blanched and chopped almonds. 
Soak gelatine in cold Avater, dissolve in boiling water, and add sugar. When 
mixture is cold add cream beaten stiff, almonds, macaroons, marshmallows, and 
candied cherries. Flavor with vanilla or sherry. Turn into a mold first dipped 
in cold water and chill. This dessert may be made more elaborate by cutting 
the top from an angle cake and removing some of the inside, leaving a case 
with three-quarter-inch walls, then filling case with mixture, replacing top 
of cake, covering with frosting and garnishing with candied cherries and 
blanched almonds. 

APPLE CUP CUSTARD 

Pare and core three large apples. Steam till tender and press through 
colander; while hot add one tablespoon of butter, three large tablespoons 
sugar, yolks three eggs, and three-fourths cup milk. Bake in small custard 
cups like ordinary custards. When done heap with meringue made of whites 
left over, brown lightly, and serve cold. 

^ ^ 

APPLE DUMPLINGS 

Make a rich pie crust, roll about one-fourth inch thick. Pare and core the 
apples, leaving them whole, cut the pie crust into squares, place an apple on 
each square and fill the apple with chopped nuts, a piece of butter, sugar and 
cinnamon, cover tightly with pie crust. Place in a skillet one cup of granulated 
sugar and half cup of water, boil about 5 minutes, place the dumplings in this 
and put in' hot oven. Bake in moderate oven untill brown. 

# * # * # 
APPLE FLUFF 

One-half dozen good size greenings, six eggs, one dozen stale lady fingers, 
two cups granulated sugar, one teaspoon vanilla. 

Cream eggs and sugar, grate in apples and mix thoroughly, add crumbled 
lady fingers, and then fold in whites and bake in spring form in slow oven 
about 1 hour. 

* * # # # 

FROSTED APPLES No. 1 

Pare and core ten large apples. Cover with one pint of water and three 
tablespoons of sugar ; simmer until tender. Remove from the syrup and drain. 
Wash the parings and let simmer with a little water for 30 minutes. Beat the 
white of an egg to a stiff froth and add one tablespoon of sugar. Coat the 
top of the apples lightly with the meringue and place in a cool oven to dry. 
Strain the juice from the parings, add two tablespoons of sugar, return to 
the fire and let boil for 5 minutes; add a few drops of lemon and a little 
nutmeg, cool and pour around the apples. 

FROSTED APPLES No. 2 

This is a most delicious dish for breakfast. Core and stew five large 
apples until skins come off easy. Pit, wash, and quarter ten plump dates. As 
each apple is peeled dip it into clarified butter, cover with pulverized sugar, 
and fill each apple Avith dates. Bake in a slow oven untill they sparkle. 



172 



THE GREATER OMAHA COOK BOOK 



APPLES MAPLED 

Six large apples, one cup light "C" sugar, one tablespoon flour, one table- 
spoon butter, one-fourth teaspoon cinnamon. 

Cream butter and sugar together, add flour and cinnamon. Remove cores 
from apples and fill centers with the mixtures, bake in a hot oven until apples 
are soft. Put in the rest of sugar and keep adding hot water to prevent burn- 
ing. Serve cold with whipped cream. 

APPLES IN MAPLE SYRUP 

Pare eight apples and cut in eighths, put in a baking dish with one cup of 
maple syrup, one and a half cups of water and two tablespoons of butter. 
Bake in oven until syrup is thick. Place on a fancy dish and serve cold with 
whipped cream. # * # # * 

APPLE PORCUPINE 

Six apples, one-half pound almonds, one and a half cups sugar, one and a 
half scant cups water. 

Peel and core apples. Boil sugar and water until a thin syrup. Drop in 
apples, add juice of any canned fruit which will color apples. Boil until 
apples are tender; fill apples with canned fruit, stick nuts all around apples. 
Put in place to cool. 

APPLE PUDDING 

Pare and quarter enough apples to cover your granit pudding pan (grease it 
with butter first) or any kind of fruit, but try the apples first. Then take one 
tablespoon of butter, one-half cup white or brown sugar, one-half cup of water, 
one cup of flour, two eggs, one teaspoon of baking powder. Mix all and pour 
over the apples and bake. Serve with milk, cream or whipped cream. 

^ ^ 

APPLE STRUDEL 

One and a half cups flour, one egg, water enough so dough can be rolled, 
one cup goose fat, four large apples or six medium, one-half pound Sultana 
raisins, four ounces shelled almonds, two cups sugar, one tablespoon cinnamon, 
two ounces Lebkuchen. 

Sifter flour on bread board making a good sized hole in center of flour. Put 
in beaten egg and add water with a pinch of salt. Add one tablespoon fat and 
beat mixture until smooth. Slowly mix in the flour until enough remains for 
working the dough. Take the dough in one hand and kneed vigorously against 
the board until it blisters. Cover with a warm dry pan and let stand for 
20 minutes. Peel and slice apples. Scald, peel and chop almonds. Clean raisins 
thoroughly, mix the sugar, with the cinnamon. Grate the Lebkuchen. 
Place a clean table cloth on table and sprinkle with flour. Roll dough on 
smooth board until the thickness of blade of knife. Place on table cloth, brush 
well with melted fat. Pull all around until dough is as thin as tissue paper. 
Stew dough with apples, raisins, almonds Lebkuchen and cinnamon and 
sugar mixture. Add remaining fat all over the dough. Take hold of two ends 
of table cloth, lift up and roll until dough is one long roll. Brush top of roll 
with fat and twist into snake like form in a well greased pan. Bake in mod- 
erate oven. Can me served with whipped cream. 

jg, je, je. . jfr jfc 

-Jr "Tv - "TV* -a* -Tv* 

APPLE ROLL 

Make a rich baking powder crust. Roll out the same rather thinly and 



THE GREATER OMAHA COOK BOOK 



173 



sprinkle liberally with chopped apples, cinnamon, and small pieces of butter. 
Now roll as in making jelly roll and cut in slices. Bake in moderate oven 
from 20 to 35 minutes. Serve with hard sauce or cream. 

*,*/*## 

APPLE SNOW 

Have a bowl of stewed apples. Beat the whites of three eggs till stiff 
and dry and fold them into the stewed and sweetened apples. Flavor with 
lemon and serve with sponge cake. 

# # # # # 

APPLE SOUFFLE 

Boil peeled and cored apples till tender, rub through sieve, season to taste 
with sugar and nutmeg. Place puree in a saucepan and cook till quite dry and 
firm. To one arid a half ci*ps of this apple puree add whites of four eggs 
beaten stiff and sweetened with three tablespoons sugar. Mix puree and 
meringue lightly and quickly together and turn into pudding dish. Sprinkle 
with sugar and bake in slow oven about 25 minutes. Serve with whipped cream. 

SCALLOPED APPLES 

Measure two even cups of fine bread crumbs. Pour over the top a quarter 
of a cup of melted butter. Mix two tablespoons of sugar with grated yellow 
rind and the juice of one lemon and -four gratings of nutmeg. Butter a baking 
dish and scatter in some crumbs. Put in one pint of sliced, pared and cored 
apples. Scatter one-half of the seasoning ; another pint of apples, the remainder 
of the seasoning, and cover with the last of the crumbs. Put a cover on the 
dish and bake twenty minutes ; uncover and bake 20 minutes more. 

^ ^ ^ ^ 

STUFFED APPLES 

Peel and core apples, but leave whole, then steam until done. Put on 
plate and sprinkle with pulverized sugar and set aside until ready to serve. 
Then fill with equal parts of chopped walnuts and dates and cover with whipped 
cream. 

# # # # # 
APRICOT WHIP 

Wash well one-half pound dried apricots and stew slowly until the water 
has all evaporated from them. Then chop or put through a colander and add 
one-half cup sugar and set over fire until the sugar melts. Stir well and then 
set to cool. When cool add this to the stiffly beaten whites of six eggs. Turn 
into a well buttered cake mold and bake in a moderate oven for about 30 
minutes. Turn out on a plate and allow to cool and serve with either whipped 
cream or a thin custard flavored with vanilla. Prune whip is made in the 
same manner, substituting prunes for apricots. 

BREAD PUDDING No. 1 

Soak one loaf stale white bread and squeeze out well. Three eggs beaten 
separately, one cup sugar, one-half teaspoon cinnamon, one-half cup raisins, 
two sliced apples. Heat fat in baking dish, add mixture and bake in moderate 
oven until brown. 

BREAD PUDDING No. 2 

Two cups of chopped bread, one egg, one-half cup molasses, one cup 



174 



THE GREATER OMAHA COOK BOOK 



milk, one-half cup of butter, one-half teaspoon of soda, one-half teaspoon of 
cloves, cinnamon, a pinch of salt and nutmeg. Steam for 2 hours, and serve 
with lemon sauce. 

BREAD PUDDING No. 3 

One cup sugar One-half cup nuts 

One tablespoon butter One and a half cup toasted bread 

Three eggs, separated rolled fine. 

One and a half pints milk 

Cream sugar and butter, add yolks of eggs. Mix well. Then add milk and 
the bread crumbs and nuts, which have been mixed together. Last the beaten 
whites. Bake in cake pan. Flavor with nutmeg if desired. After all in- 
gredients are mixed let stand for 30 minutes before baking. Serve with sauce. 

# # # # # 

BLANC MANGE PUDDING 

Dissolve one-third box Knox's gelatine in cold water, then set the dish in 
hot water, mix one-fourth pound sweet chocolate with one-half cup of milk, 
then add two cups of milk, one cup of sugar and finally add to the mixture the 
dissolved gelatine. Boil for 10 minutes and stir. Remove from fire and let 
cool. When cold add the whites of three eggs, beaten to a stiff froth ; flavor 
with vanilla. Serve with cream. 

j^, jfc ffi ffi ^f* 

SUET BREAD PUDDING 

One-half loaf white bread, soaked ; one-half pound suet, three-fourths cup 
sugar, generous pinch of salt, one egg, one teaspoon cinnamon, one-half cup 
raisins, juice and rind of one lemon , one-half cup currents, one-half cup citron, 
one-half cup flour. 

Squeeze bread dry, add suet, cut very fine. Then add other ingredients, 
work well and put in mold. Bake in a slow oven 1 hour. 

^ ife 3£ 

BLUEBERRY PUDDING 

Beat three eggs separately, add the yolks to one cup of sugar creamed with 
one tablespoon of butter; add alternately two cups of flour, sifted with three 
teaspoons of baking powder, and one cup of milk. Flavor with a little nutmeg 
and add more flour. The last moment fold in the whites of the eggs beaten 
stiff and one-half teaspoon of salt and a quart of berries well dredged in flour. 
Bake half an hour and serve with cherry sauce. Cream one-quarter cup of 
butter, add one cup sugar and one cup of stoned cherries. 

*5£ ' ^ 

INDIVIDUAL CHARLOTTE RUSSE 

Yolks of six eggs beaten light, then creamed with two scant cups of gran- 
ulated sugar sifted, four tablespoons milk, two cups flour, two teaspoons baking 
powder, stiffly beaten whites of six eggs ; flavored with lemon. Bake in small 
pans ; cut out top and fill with flavored and sweetened whipped cream. 

* * # # # 

CHARLOTTE RUSSE No. 1 

Beat light four yolks of eggs and four tablespoons of sugar. Dissolved in 
hot water one tablespoon of Knox's gelatine. Add this to the eggs and sugar, 
beat stiff one-half pint of cream, and add it to the rest. Flavored with vanilla. 



THE GREATER OMAHA COOK BOOK 



175 



pour the mixture on crushed macaroons, one to each glass, and stand on the ice 
until ready to serve. 

# # * * # 

CHARLOTTE RUSSE No. 2 

One pint whipping cream, one-half cup sugar, one-half pound lady fingers, 
vanilla, two tablespoons Knox's granulated gelatine. 

Soak two tablespoons Knox's gelatine in one-half cup cold water, then 
put on stove in pan of boiling water until dissolved. When a little cool, but 
not stiff, add the stiffly beaten cream, mixing thoroughly. Add sugar and 
flavoring and pour into mold lined with lady fingers, the mold having first been 
rinsed with cold water. Stand on ice 4 or 5 hours. 

4fr 4& 4h 

^ w w w w 

CHOCOLATE CHARLOTTE RUSSE 

Melt two ounces chocolate over hot water, add three-fourths cup powdered 
sugar, pint whipped cream, whites three eggs beaten stiff, pinch salt, one tea- 
spoon vanilla. Line a mold with lady fingers, sprinkle chopped walnuts over 
fingers, fill with cream mixture and chill 2 hours on ice. 

# # # # # 

CHERRY CHARLOTTE 

One cup of double cream, whites of three eggs, one-half cup sugar, one- 
half cup of sherry, one package of Jell-0 (cherry), one and a half cups of 
hot water. 

Dissolve the jello in the water and allow it to cool. Beat eggs and add 
sugar and the whipped cream. Add sherry in dissolved jello and when it be- 
gins to stiffen add egg and cream mixture. Line a mold with lady fingers, 
pour in mixture ; chill and serve. 

*'*### 

CABINET PUDDING 

Six eggs, one cup granulated sugar, one-half pound macaroons, 10c candied 
cherries, one-half water glass sherry wine, one-half box Knox's gelatine, one 
cup walnuts, one-half cup water. 

Beat yolks light with sugar, add wine and cook in double boiler until it 
thickens. Just before removing from fire add gelatine which has been dissolved 
in water then stir. Mix in beaten whites, macaroons and nuts broken in small 
pieces, and cherries cut in small pieces. Mix well and put in mold. Serve with 
whipped cream. 

•5^ ^ ^ ^ 

CARAMEL TAPIOCA 

One cup pearl tapioca soaked in two and one-half cups cold water over 
night. Put in fair sized baking dish, mix good with one heaping cup brown 
sugar, a little vanilla.' Bake 1 hour or more in moderate oven until done and 
like thick jelly. When cold stir in one cup of broken English walnuts. Serve 
cold with whipped cream. Decorate with cherry. 

# ' # w # # 

CHOCOLATE GELATINE 

One pint milk, one-half cup sugar. Boil milk and sugar in double boiler. 
Add one tablespoon cornstarch dissolved in a little water, stir until smooth 
and thickened. 

Then in another pan dissolve one-half cup cocoa in a little water. Boil a 
minute or two stirring constantly. Add one and a half teaspoons of Knox's 



I 



176 THE GREATER OMAHA COOK BOOK 

: 1 ' ' ■ ' I 

gelatine that has been dissolved. Boil all 10 minutes, stirring constantly. Put 
in mold or molds to cool. Serve with whipped cream. 

# # # # # 

DUTCH APPLE CAKE 

One cup scalded milk, one-third cup butter, one-third cup sugar, one-third 
teaspoon salt, one yeast cake, two eggs, flour, five sour apples one-half tea- 
spoon cinnamon, two tablespoons currants. 

Mix scalded milk, butter, sugar and salt. When lukewarm add yeast cake, 
unbeaten eggs and flour to make soft dough. Cover, let rise, beat thoroughly ; 
and again let rise. Spread in a buttered dripping pan as thinly as possible, 
and brush with melted butter. Pare apples, remove cores, and cut into eighths. 
Press sharp edges of apples into the dough in parallel rows. Sprinkle with 
one-fourth cup sugar mixed with cinnamon and currants. Cover, let rise and 
bake in moderate oven 30 minutes. Cut in squares and serve hot or cold with 
whipped cream sweetened and floured. 

4^ ^ *i$ 

CHOCOLATE PUDDING No. 1 

Two 5c cakes German sweet chocolate, two tablespoons sugar, three table- 
spoons water, stale cake or macaroons. Put chocolate, sugar and water in double 
boiler, stir until smooth. Add yolks of four eggs. Mix well, let cool, then add 
beaten whites. Line a small mold (individual bread pan) with waxed paper, -j 
Alternate layer of cakes and custard. Serve with whipped cream. 

# # * * # 

CHOCOLATE PUDDING No. 2 

Two rounding tablespoons cocoa, one pint milk, two-thirds cup sugar, 
two rounding tablespoons cornstarch, one-fourth cup butter, one-half cup j 
nuts (if desired). 

Mix cocoa, sugar and cornstarch together dry in double boiler. Heat milk j 
and pour over above mixture, stirring constantly. When it thickens add 
butter and cook a moment or two longer. Serve cold with cream, plain or 
whipped. 

# * # # # 

CHOCOLATE PUDDING No. 3 

One cup grated almonds, one cup bread crumbs, one cup sugar, two bars j 
grated sweet chocolate, four eggs, beaten whites added last. Serve with ' 
whipped cheam 

Cream sugar and eggs, then add almonds, bread crumbs and grated choco- j 
late, folding in the beaten whites last. Bake in moderate oven about 30 minutes. 

# # # # # 

. 

CHOCOLATE BREAD PUDDING 

Four cups stale bread crumbs, eight cups scalded milk, two ounces choco- 
late, one-half teaspoon salt ,three-fourths cup sugar, eight eggs, two teaspoons 
vanilla. 

Soak crumbs in half of scalded milk, melt chocolate over hot water, add 
remaining milk little at a time until chocolate is smooth ; beat eggs, add salt 
and sugar to them, pour over them the milk and chocolate add to soaked 
crumbs, flavor turn into buttered baking dish, steam or bake in pan of water j 
until firm. Serve with hard sauce or whipped cream. 



THE GREATER OMAHA COOK BOOK 



177 



CHOCOLATE PUDDING— Steamed 

One large tablespoon butter, one-half cup sugar, one egg, one teaspoon 
vanilla, one-half cup milk, one teaspoon baking powder, one square Baker's 
j chocolate, one cup flour. 

Beat egg, add sugar, milk and sifted flour mixed with the baking powder ; 
melt chocolate and butter together, add to mixture, flavor with vanilla. Steam 
1 hour. Serve either hot or cold with whipped cream or any kind of sauce 
I desired. 

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"TV* "A* "A* *A* "A* 

COCOANUT PUDDING 

Juice and rind of one lemon, four eggs beaten separately, one cup sugar, one 
grated cocoanut, twelve large grated apples. Bake and serve with following- 
sauce : 

One cup sugar, one cup water, two eggs, juice and rind of one lemon, 
boil all together and beat well. 

#*■#** 
COFFEE WHIP 

One cup strong coffee (hot), two teaspoons of gelatine, two tablespoons: 
sugar, one pint whipping ccream. Dissolve the gelatine in the hot coffee, add to 
sugar. Whip cream very stiff, when coffee is luke warm mix with cream and 
stand away to cool. 

COTTAGE PUDDING 

One cup sugar, one cup milk, two cups flour, little salt, small piece of 
butter one egg, two teaspoons baking powder. 

Mix all together. Serve while hot with the following sauce. 

To one large teaspoon of butter beaten to a cream add gradually one cup 
sugar and one pint mashed strawberries. Just before serving add beaten white 
of one egg. 

CUP CUSTARD— Individual 

One egg, one cup milk, one teaspoon sugar, vanilla to taste. Mix egg, 
sugar and vanilla, add milk and bake in individual ramikens. Place ramikins 
in pan of water while baking in moderate oven. 

# * * # # 

CRANBERRY FLUFF 

Cook one quart of cranberries in one-half pint of water until they pop 
open, then run through a colander. Add the same amount of sugar as you have 
berry pulp, boil until thick as marmalade. When cool add the whites of four 
eggs beaten stiff, fold well together, bake until it sets (from 15 to 25 minutes), 
serve cold in sherbert glasses with whipped cream and chopped nuts. 

jj* ffi jfr '^fr ffi 

DATE PUDDING 

Three eggs not separated, one cup sugar, one and a half cups flour, one 
teaspoon baking powder, one cup chopped nuts, one cup chopped dates, mix 
in order given and spread thin. Bake in a medium oven and cut before taking 
from the pan. Served with whipped cream. 

# # # # # 

STEAMED DATE PUDDING 

Cream together one cup each of brown sugar and suet, add the yolks of 
two eggs, two rolled shredded wheat biscuits, two-thirds cup of milk, one and 



178 



THE GREATER OMAHA COOK BOOK 



one-third cups of chopped dates, two-thirds cup of raisins, one and a half cups 
of flour sifted with two level teaspoons of baking powder and a pinch of soda, 
and lastly the stiffly beaten whites of two eggs. Steam 2 hours, dry off in the 
oven, and serve with hard or wine sauce. Will serve six persons. 

DATE SOUFFLE 

One pound dates, whites of four eggs, one-half cup sugar. Stone and 
crush dates to a paste. Beat the whites of eggs very stiff, gradually add the 
sugar, beating all the time, then stir in the crushed dates. Put in earthen dish 
and bake 20 minutes. Serve with whipped cream. 

FIG PUDDING 

Two eggs, one cup sugar, three tablespoons flour, one teaspoon baking 
powder, one cup walnuts, quartered; one cup chopped figs. Beat eggs and 
sugar until very light. Add flour sifted three times and rest of ingredients. 
Stir well and bake in slow oven 25 minutes, in shallow pan. Serve hot or 
cold with whipped cream. 

FRUIT CREAM 

Fruit cream with frosted marshmallows — Dissolve two level tablespoons 
of cornstarch in a little cold water, then pour in one cup of boiling water; 
while this is cooling, dip twelve marshmallows in beaten white or egg, then 
roll in granulated sugar and place on ice at once. Add to the cornstarch one 
cup of soft fruit, peaches or berries, that have been pressed through sieve, 
one cup of sugar, and two-thirds of a pint of whipped cream. Turn into small 
molds. When cold, invert and border with frosted marshmallows, top with 
whipped cream. 

FRUIT CUSTARD 

Butter a quart pie dish, and half fill it with berries, either raspberries 
or blackberries. Beat four eggs and mix them with a pint and a half of milk, 
add two tablespoons of sugar; then pour this over the fruit and bake in a 
moderate oven. When done turn it out on a glass dish and pour some thick 
boiled custard over it. Decorate with fresh berries and powdered sugar. 

* # # # # 

FRUIT PUDDING 

Two cups of brown sugar, half cup of butter, four eggs, leaving out the 
whites of two. Beat all together, add flour enough to make stiff batter with 
two teaspoons of baking powder, then stir in a quart of any kind of fruit — 
berries are best. Bake about an hour. Serve with hard sauce. 

# # ' # # # 
FRUIT FARINA 

Heat to the scald whatever kind of berries you can procure — for color 
effect some red variety is really best and press out every drop of juice. Add 
to it, while hot sufficient sugar to make sweet, then measure and turn into 
the double boiler. When scalding sift in one tablespoon of farina for each 
half pint of liquid. Stir frequently until the mixture thickens, then cover and 
cook slowly for 30 minutes. Mold in wetted cups and serve very cold with cream 
and sugar. 



THE GREATER OMAHA COOK BOOK 



179 



FOOD FOR THE GODS 

Four eggs, one scant cup sugar, one tablespoon cracker crumbs, one heap- 
ing teaspoon baking powder, one tablespoon milk, one cup chopped walnuts, 
one cup chopped dates. 

Cream yolks of eggs and sugar well, add crumbs, dates and baking powder 
which have been mixed together, and then the beaten whites. Bake 30 minutes 
in a moderate oven. Serve with whipped cream. 

GELATINE WHIP 

Three-fourths box plain Knox's gelatine soaked in one cup milk. Put on 
stove to boil, one quart of milk. Then add soaked gelatine. Stir constantly. 
Pour above into two cups of granulated sugar creamed with four yolks of 
eggs. Then put on stove and boil thoroughly. Take off stove and pour into 
the beaten whites. One teaspoon vanilla. Put in molds to cool. Serve with 
whipped cream. 

GLAZED FRUIT 

One cup sugar, two tablespoons water, two tablespoons butter, juice and 
rind of one lemon, one tablespoon sherry. Boil until it syrups. Then drop fruit 
into same and leave simmer until transparent. You can use apples or bananas. 

* # # # # 

GRAHAM PUDDING No. 1 

One cup sugar. One cup graham crackers, rolled and 

One-half cup butter sifted 

One cup milk One teaspoon vanilla 

Two eggs, yolks Beaten whites 

Two teaspoons baking powder Bake in layers. 

One cup sifted flour 

Sauce — Boil one cup milk, one teaspoon cornstarch, one and one-third 
cups sugar, yolk of one egg. Add nuts, a little lemon juice, and then cool. 

"¥r ^ 

GRAHAM PUDDING No. 2 

One and a quarter cups of graham flour, one-fourth cup of white flour, 
one-ha]f cup of molasses, one egg, one cup of raisins, one-half cup of sour 
milk, one teaspoon of soda, salt and spices to taste. Steam 2 hours, serve with 
pudding sauce. 

%r 4& 

GINGER PUDDING 

One cup molasses, one-half cup butter, one teaspoon cinnamon, cloves and 
ginger, a little salt and nutmeg, one scant teaspoon soda in one cup of boiling 
water, two and a half cups of flour, lastly two well beaten eggs. Mix all 
together, put in a well greased pudding dish ; bake 40 minutes. 

Sauce — One cup boiling water, one-half cup dark brown sugar, lump of 
butter, teaspoon flour, pinch stla and nutmeg. Boil until it becomes like 
custard. 

*##.#.# 

HAMBURG CREAM 

Heat the juice and rind of one lemon, cup sugar, yolks of four eggs in 
double boiler, one-half teaspoon Knox's gelatine softened in one tablespoon cold 
water, add this to the eggs, lemon and sugar, boil until thick, then fold in 



180 



THE GREATER OMAHA COOK BOOK 



the beaten whites, while the mixture is still hot. Pour in molds when cold, 
nil the centers with whipped cream. 

# # # # # 
ICE BOX CAKE 

One-half pound sweet butter, one cup sugar, four eggs, separated ■ juice two 
lemons, two and a half dozen lady fingers. 

Cream butter well, add sugar slowly, cream well; add yolks of eggs, 
creaming all very well. Then the lemon juice and lastly the beaten whites. 
Line bread tin with oiled paper. Separate lady fingers. Line bottom and 
sides of tin with lady fingers. Add the above mixture. Then put lady fingers 
over top. Leave in ice box over night. Turn on plate, remove oil paper. 
Can be served with whipped cream. 

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"TV* "/V* *A* ■VT* 

ICE BOX PUDDING— Chocolate 

One whole cake German sweet chocolate, two dozen lady fingers or one 
dozen lady fingers, one dozen macaroons, two and a half tablespoons water, 
four eggs, two tablespoons sugar. 

Melt chocolate in double boiler with water. "When melted, take off fire, 
add sugar and beat until cold. Then add four yolks, one at a time; beat 
whites stiff and fold in. Line pan with wax paper. Split lady fingers and 
cover bottom and sides of pan. Add mixture alternately until all is used. 
Put in ice box for 30 hours, turn out and serve with whipped cream. When 
macaroons are used mix with lady fingers. 

* # # # # 

JELL-0 WITH FRUIT 

Dissolve one package of Jell-0 any flavor, in a pint of boiling water. 
Pour into a bowl or mold. Just as Jell-0 is beginning to set, arrange in it, with 
the aid of a fork, sliced oranges and bananas, or peaches and strawberries, or 
cherries and currants, or any other fruit that may be preferred for the purpose. 

Be sure to use Jell-O, with the name Jell-0 in big, red letters on the 
package. 

^ ■ 4& 

THE POPULAR JELL-0 DESSERT 

Dissolve one package of Jell-O, any flavor, in a pint of boiling water. 
Pour into a mold and put in a cold place to harden. When set turn out on a 
plate. 

Be sure to use Jell-O, with the name Jello-0 in big, red letters on the 
package. 

jf..- M., Mm Jf. *Um 

W W "TV* *7V" *A* 

KISS TARTE WITH BLUEBERRIES 

To whites of six eggs beaten stiff add, gradually, two cups granulated 
sugar, one teaspoon vinegar, one teaspoon vanilla, and bake in spring form in 
very slow oven. One can blueberries and drain, put juice into bowl and 
sweeten to taste. Flavor with little cinnamon and few drops of vinegar. 
Thicken with corn starch and cook until quite thick. When thoroughly 
cooked take off stove and pour in berries. Cool, and just before serving put 
this on top of tarte and cover with sweetened whipped cream. 



THE GREATER OMAHA COOK BOOK 



181 



LEMON SPONGE OR SNOW PUDDING 

One envelope Knox Sparkling Three-fourths pint cold water 

Gelatine Three-fourths pint boiling water 

One cup sugar Rind and juice of two lemons 

Whites of two eggs 

Soak the gelatine in the cold water 5 minutes. Dissolve in boiling water 

and add grated rind and juice of the lemons and sugar. Stir until dissolved. 

Strain and let stand in a cool place until nearly set. Then add the whites of 

the eggs, well beaten, and beat the mixture until it is light and spongy. Put 

lightly into glass dish or shape in mold. Serve with a thin custard made of 

the yolks of the eggs, or cream and sugar. 

Other fruit juices may be used, keeping the same proportions; when juice 

of less strength than that of lemon is used it may take the place of a part of 

the water. In this ease the juice of one lemon to each quart of jelly will 

bring out the flavor of the fruit. 

# # * * * 

LEMON JELL-0 WHIP WITH PRUNES 

(Marion Harland's Recipe) 

Dissolve one package of Lemon Jell-0 in a pint of boiling water and set it 
aside until it begins to thicken. Then beat with an egg-beater until it reaches 
the consistency of whipped cream. Stir in one cup of chopped prunes, which 
have been stewed until very tender. Very much better if one cup of whipped 
cream is added. Turn into mold to harden. Add more sugar to the water in 
which the prunes were cooked and boil this down to a thick syrup. When cold 
pour it about the base of the dessert, after you have turned this out, and 
arrange whole prunes as a garnish. 

Be sure to use Jell-O, with the name Jell-0 in big, red letters on the 
package. 

LEMON PUDDING 

Stir into the yolks of six eggs one cup of sugar, one-half cup water, and 
the grated yellow rind and juice of two lemons. Soften in warm water six 
crackers or some slices of cake. Lay in bottom of the baking dish, pour custard 
• over them and bake till firm. Beat whites of eggs to a stiff froth, add six 
tablespoons of sugar, or enough to suit your taste, and beat well. When 
custard is done pour frosting over it, return to the oven and brown. Serve 
either warm or cold. 

^ 

MACAROON FLUFF 

Dissolve one package raspberry gelatine in one pint of boiling Avater. 
When partly congealed, beat until light, adding one cup whipped cream 
and six crushed macaroons. Whip all together thoroughly and let harden, and 
serve with whipped cream, or with plain cream. 

^ ^ Hip 1 sj£ 

MACAROON FRUIT GELATINE 

Two cups milk Two cups grated macaroons, stale 

Three eggs preferable 
One-half cup sugar One-half pint whipped cream 

One-half box Knox's gelatine 

Separate eggs. Heat yolks with milk in double boiler, using gelatine as 
usual. Add this then to the mixture of grated macaroons, whites beaten stiff, 



182 



THE GREATER OMAHA COOK BOOK 



fruit and sugar. Add whipped cream. Let stand in form until thick. Candied 
cherries may be dropped in. 

^ ^ ^ 

MACAROON MOUSSE 

Line a dish with maracoons and lady fingers. Boil one-half cup sherry, 
one-half cup water, one-half cup sugar, one tablespoon cornstarch and three 
eggs beaten stiff and add when the mixture is cool. Pour over cakes and 
serve with whipped cream. 

MACAROON PUDDING 

Yolks of two eggs mixed well with one-half cup sugar, one level tablespoon 
Knox's gelatine, then stir in one cup warm milk and cook in double boiler 5 
minutes or until it thickens a little. Beat whites very stiff and add to cooled 
mixture also a few chopped nuts, wet a mold with whisky, line with macaroons 
and pour mixture over. Chill and serve with whipped cream. 

^ ^ ^ 

CARAMEL MOUSSE 

Brown one-half cup sugar, cooked with one-half pint milk, add three 
teaspoons cornstarch, dissolved, yolks of three eggs. When cool add the 
beaten whites and vanilla. Serve with whipped cream. 

MARSHMALLOW CHOCOLATE PUDDING 

Soak a pint of soft bread crumbs in a quart of new milk, add one well 
beaten egg, three tablespoons of cocoa, a pinch of salt and sugar to taste. Pour 
into individual earthen pudding dishes and bake about 40 minutes. Have ready 
a pint of whipped cream, sweetened and flavored, fold in half a pound of 
marshmallows cut in small pieces and heap on the pudding. Garnish each with 
a whole marshmailow and serve immediately. 

* # * # * 

MARSHMALLOW CREAM No. 1 

One tablespoon Knox's gelatine, dissolved in cold water. Add one cup 
boiling water afterwards, one cup sugar. Beat whites of four eggs stiff. Then 
add gelatine and beat until stiff. Color half with fruit coloring. After divid-. 
ing the above mixture add to the colored part juice of one lemon ; to the white 
part add one teaspoon of vanilla. Wet a mold and fill with alternate layers of 
white and pink. When cold serve with whipped cream. 

^ 4f ^5* 

MARSHMALLOW CREAM No. 2 

Whip one pint of cream to a stiff froth. Take one pound of marshmallows 
and cut each one in four pieces. Add to the cream and beat thoroughly. 
Place in refrigerator until chilled. Serve in individual dishes, sprinkling nut 
meal and candied cherries over the top. 

y ^ ^ $f 

MARSHMALLOW PUDDING 

One-half pound marshmallows cut in small dice, one cup of nuts ground 
fine, one cup whipped cream, one tablespoon sugar. Let stand several hours. 
This serves ten people. 

MERINGUES— Schaumtorte 

Whites of six eggs beaten stiff. Add gradually one-half teaspoon vanilla, 



1 

I THE GREATER OMAHA COOK BOOK 183 

two cups of sugar, two tablespoons of vinegar. Beat all very stiff. Line one 
i large spring form or one dozen muffin forms with oil paper. Bake in oven 

which has been heated good first and put in when gas has been turned low as 
j possible without turning out. Leave in oven for 1 hour. When done lift 

off top and fill with any canned or fresh fruit. Serve with whipped cream. 

^ ^ ^ ^ ^ 

NESSELRODE PUDDING 

One cup whipped cream, one-half cup pulverized sugar, one tablespoon 
Knox's gelatine, one cup chopped candied cherries, pineapple, and English wal- 

; nuts. Dissolve the gelatine in one-third cup hot water, mix all lightly together. 
Flavor with vanilla and pour into mold and stand on ice for several hours. 

, Serve with whipped cream. 

^ j£* ■ • j& 

NUT CREAMS 

Dissolve one and a half tablespoons of Knox's gelatine in one gill of boilling 
water, strain into a basin, add six tablespoons of sugar, two tablespoons each 
of chopped pecans and pistachio nuts, one teaspoon of vanilla extract, and 
one pint of whipped cream. Stir until beginning to grow firm. Pour into indi- 
vidual molds. Turn out on serving plates, garnish with whipped sweetened 
cream, and sprinkle over with finely chopped pistachios. 

NOODLE CHARLOTTE 

Make a noodle dough of two eggs and roll out thin, and when dry enough 
fold, and cut into one-half inch strips. Boil in salt water until done. Then 
take a heaping tablespoon of fat and work to a cream. Stir the noodles around 
in this, then break in the yolks of five eggs, and stir. Then add one or two 
tablespoons of grated almonds, sugar and vanilla to taste, and raisins if desired. 
Lastly stir in the whites of the five eggs, and bake in a well greased pan, an hour 
or so, until a nice brown. Serve with wine sauce. 

ORANGE CREAM PUDDING No. 1 

Make a boiled custard, using very rich milk of thin cream, just a pinch of 
salt and five eggs. When it has partly thickened add the juice of three sweet 
oranges (straining carefully) and the grated rind of one. Serve either in a 
large dish individually, or in cups. Let the accompaniment be whipped cream. 
Split lady fingers laid under the cream make it specially good. 

^ ^ ^ 

ORANGE CREAM PUDDING No. 2 

One-third box of Knox's gelatine soaked in one-half pint of cold water, 
add one tumbler of orange juice, set on stove until gelatine is dissolved, strain 
and add one-half pint of sugar. 

Beat the whites of three eggs stiff, add to this three tablespoons of pulver- 
ized sugar, mix with gelatine when it is cool, and beat constantly while 
gelatine is congealing, then fold in one pint of whipped cream. 

STUFFED ORANGES 

Cut oranges in half, remove pulp, cut in small pieces, together with pine- 
apple and walnuts. Take juice of oranges and pineapple, add a little sugar, 
boil together until rather thick, pour over mixture, return to orange skins, 
and serve with whipped cream. 



184 



THE GREATER OMAHA COOK BOOK 



i 



ORANGE SOUFFLE 

One and one-third tablespoons of Knox's gelatine, one-third cup of cold 
water, one-third cup boiling water, one cup orange juice, grated rind of one 
orange, juice of one lemon, one cup of sugar, and the whites of three eggs 
beaten stiff. Beat together well before turning into a mold; then set on ice 
until firm. 

Serve with the following : Yolks of three eggs, one-half cup of sugar, one 
pint of milk. Cook in double boiler until mixture coats a silver spoon. When 
cool add a few drops of vanilla extract. 

"ONE" PUDDING 

Use one cup of molasses, one cup of sour milk, one cup of bread crumbs, one 
cup of flour, one cup of suet, one cup of raisins, one cup of currants, one tea- 
spoon soda, one teaspoon all kinds of spices. Steam 3 hours. To be eaten with 
any kind of pudding sauce. 

^ ^ 

BAKED PEACHES 

Pare and place the whole fruit in baking dish, using sugar generously if 
the fruit is tart. Add a few bits of butter and half a pint of hot water. 
Sprinkle with chopped nuts and bake till tender. Serve cold. 

# # # * # 
PEACH BETTY 

Chop fine two cups of not too ripe peaches. Butter a baking dish and 
place on it a layer of peaches, sprinkling with cinnamon, sugar and butter. j 
Place on this a layer of the crumbs, alternating with the peaches until the 
dish is three-quarters full, leaving bread crumbs on the top. Add no water, 
but cover tight and steam 45 minutes in moderate oven. Remove cover, and 
brown quickly. Serve with milk or sauce. 

# # # # * 

PEACH GRATEAU 

Scoop out center of a round sponge cake, fill the cake with peaches, 
sweetened and cut in slices. Cover with beaten and sweetened cream. Any 
fruit can be used. 

# # # # # 
PEACH KISSES 

Have ready twelve fine ripe peaches, pared and halved. Boil one pint 
of sugar and half a pint of water until the syrup is brittle ; try it by dropping a 
little in cold water ; it should break with a snap when tested. Dip the halved 
peaches, one after another, into the syrup and set away on an oiled dish to 
harden. While they are hardening whip the whites of four eggs stiff, mix 
lightly in the five tablespoons of blanched and finely chopped almonds. Drop 
in large spoonfuls in a pan of boiling water and cook for a minute or two, then 
lift out carefully with a skimmer and place on a large plate until time to serve. 
Fill each of the peach halves with the mixture, rounding the tops slightly, and 
serve cold. 

^ ^ ^ $f 

PEACH MERINGUE 

Pare and quarter (removing stones) a quart of sound, ripe peaches, place 
them all in a dish that it will not injure to set in oven, and yet be suitable to 
place on the table. Sprinkle the peaches with sugar and cover them with 



THE GREATER OMAHA COOK BOOK 



185 



the beaten whites of three eggs. Stand the dish in the oven until the eggs have 
become a delicate brown, then remove, and, when cool enough, set on a dish of 
ice in a cool place. Take the yolks of the three eggs and add to them a pint 
of milk, sugar enough to sweeten, and flavor with rose water, about two table- 
spoons, and boil same in a custard kettle, being careful to keep the eggs 
from curdling. When cool pour into a glass pitcher and serve with the 
meringue when ready to use. 

^ ^ ^ 

PEACH PUDDING 

Peel and stone six large ripe peaches, fill the centers with strawberries 
or Maraschino cherries. Put them on the ice to get cold. Make a custard of 
one cup of milk with one-fourth of a cup of sugar, yolks of three eggs and a 
tiny piece of butter. When this is cold, flavor it with Maraschino or almond. 
Line a dish with slices of sponge cake or lady fingers, put in the peaches, then 
the custard. Beat the whites of the eggs stiff and then add them to one-half a 
cup of cream whipped stiff. Sweeten and flavor. Cover the custard with a 
garnish of cherries and serve cold. 

# * * * * 

PEACH TAPIOCA 

Soak a cup of tapioca over night. Peel and cut up ten peaches. Add a 
cup of sugar and stew until tender, Boil the tapioca in two cups of water until 
clear, then stir the stewed peaches into it. Remove from the fire ; add the juice 
of a small lemon and set away to cool. Eat with whipped cream. 

^ ^ ^ 

PEARS — A New Way 

When canning pears in the summer use a rich syrup. Before sealing add 
five whole cloves and if brandy is not objected to one teaspoon to each jar. 
When wanted in the winter open and turn into glass bowl, Add one teaspoon 
of best almond extract and stir gently. Set on ice for 2 hours. Serve with 
whipped cream. 

PINEAPPLE BROWN BETTY 

Fill a baking dish with alternate layers of buttered bread crumbs, sprinkled 
with sugar and grated pineapple, letting the top layer be bread crumbs with an 
extra spreading of butter. Cover with a plate and bake in a slow oven about 
30 minutes, adding a little water if it seems to dry out. Remove the plate and 
brown on top. 

■u* j^. .J^j 

PINEAPPLE CARAMEL TAPIOCA 

Boil in double boiler two cups of brown sugar, one-half cup tapioca that 
has been soaked over night, add water enough to cover, stir frequently, and 
cook until a clear, amber jelly has been formed and all tapioca has been 
thoroughly dissolved. Pour into a dish or mold containing chopped pineapple. 
Serve cold, with whipped cream containing English walnuts and candied 
cherries. 

. ' ***** 

PINEAPPLE CHARLOTTE RUSSE 

Line adish with thin slices of sponge cake, or any delicate cake, and fill 
as follows Beat until stiff one cup of thick cream, to which add the stffly 
beaten white of one egg, two-thirds of a cup of powdered sugar, one-half cup 
of grated pineapple and two teaspoons of lemon juice. A delicious dessert. 



186 



THE GREATER OMAHA COOK BOOK 



PINEAPPLE PUDDING No. 1 

One pint milk Four tablespoons sugar 

Two eggs Three-fourths package gelatine 

One-half pint whipped cream One can grated pineapple. 

Soak Knox's gelatine in three-fourths cup cold water, cook milk, eggs and 
sugar in double boiler until like custard. Add gelatine and vanilla, when cool 
and almost firm add a small can grated pineapple. Serve cold with whipped 
cream. 

m # # # # 

PINEAPPLE PUDDING No. 2 

Dissolve one-half box Knoz's gelatine in cold water, add one-half cup sherry 
wine. Add one-half cup sugar, not quite all the juice of one can pineapple. 
Boil and cool. Beat whites of two eggs, a pint of whipped cream and add to 
the above. Put in mold and add diced pineapple, few cherries, walnuts and 
marshmallows. 

Sauce — Remainder of pine apple juice, yolks of two eggs, one-half cup 
milk, vanilla. Boil and stir till smooth. 

# * * # # 

POMPADOUR CHARLOTTE 

Wash two-thirds of a cup of rice, drain thoroughly, then pour into a 
kettle containing six cups of rapidly boiling, salted water and stir for a 
minute until the rice begins to boil again, then keep it boiling fast for 20 
minutes or more until a grain of rice taken out on a spoon will crush in the 
fingers without leaving a hard spot in the center; drain off the water, saving 
it to make a soup with, and set the rice where it will dry out quickly, but not 
crust over the top: sprinkle a couple of rounding tablespoons of sugar through 
it, forking it lightly; when all the moisture is dried out let it get cold, but 
use while fresh. 

"Whip a cup of double cream and sweeten; when stiff fold in the rice, leav- 
ing out a small portion of the cream; when thoroughly mixed put in sherbet 
Cups or dainty glasses, put a spoon of shredded pineapple or rasberry jam 
on top and a tiny pyramid of whipped cream on top of that and serve. If 
desired to make it still more elaborate fasten together lady fingers, and fill 
with the mixture, letting stand until set. This is the real Charlotte. Each 
cup of the lady fingers can be set on a tiny sauce dish, before fililng, and 
garnished round with orange straws, when ready to serve. 

PINEAPPLE SPONGE 

Beat yolks of three eggs, add the grated rind and juice of one lemon, a few 
grains of salt, and one-half cup of sugar. Cook in double boiler, stirring con- 
stantly until mixture begins to thicken. Remove from fire, add two-thirds 
cup grated canned pineapple and one and a half tablespoons Knox's granulated 
gelatine which has been soaked for 15 minutes in three tablespoons of cold 
water. Set pan containing mixture in large pan containing very cold water, 
and when mixture begins to thicken add one-half cup whipping cream, beaten 
until stiff, and the whites of three eggs, also beaten until stiff. Turn into 
fancy mold which has been dipped in cold water and chilled thoroughly. 
Garnish with candied cherries and pineapple. ■ 

# # # * # 
PRUNE FLOAT 

Whites of six eggs beaten stiff, one cup powdered sugar, one-half pound 



THE GREATER OMAHA COOK BOOK 187 

prunes seeded and chopped fine. Mix prunes and sugar together then fold in 
the whites of eggs. 

Put in buttered pan and set in dish of water, let bake until done in slow 
oven and serve with whipped cream. Will serve eight persons. 

£fe slfr 4fe 4& 

■7P w w w -ft* 

PRUNE WHIP PUDDING 

Stew eighteen prunes with a little sugar. When soft put through a potato 
ricer. Soak one-third of a box of Knox's gelatine in one-half a cup of water. 
Take one and a half cups of juice from prunes and boil with one cup sugar 20 
minutes. Then add the soaked gelatine andd leave simmer 10 minutes. Put 
in a bowl to cool and when almost set, beat well with egg beater. Then add 
prunes and one-half cup chopped nuts and the beaten whites of four eggs. 
Mold, and serve with whipped cream. 

* # * * * 

PRUNE PUDDING No. 1 

One-half loaf bakers' bread soaked in cold water, squeeze out as well as 
you can, one cup chopped suet, salt, one egg well beaten, three-fourths cup 
sugar, one teaspoon cinnamon, one teaspoon baking powder, three-fourths 
cup flour, mix all together in a ball. Boil one pound prunes, remove stones, 
mash the fruit, use when cold. Put a plate in the bottom of pudding dish, 
put some of the fruit on it, then put the ball on the plate, cover the rest of the 
ball with the fruit, cover the top with one-half cup of syrup, bake in a slow 
oven 2 hours. 

# # * * * 

PRUNE PUDDING No. 2 

Take one-half pound nice large prunes, cook tender. Sweeten to taste 
and remove pits; put in baking dish. Take yolks of two eggs and a small 
lump of butter, one-half cup of sugar, tablespoon of cornstarch, and one pint 
of milk. Stir all together and cook until thickened. Cool and put over prunes. 
Beat white of two eggs and put over top and set in oven to brown. 

PRUNES AND RICE. 

Stew prunes tender, pit, chop fine. Boil cup of rice soft and dry. Place 
alternate layers of rice and prunes in a buttered dish, finishing with a layer 
of rice. Dot with butter, dust with sugar and grated nutmeg. Bake in a hot 
oven. Serve with hard sauce. 

STUFFED PRUNE PUDDING 

Steam until tender but not broken, one-half pound of prunes. Then pit 
and fill the cavities with chopped nuts, raisins, or dates. Return the liquor 
drained from the fruit to the fire, bring to a boil, and stir in one-third box 
Knox's gelatine dissolved in one-fourth cup of cold water. Pour this around 
prunes, then stand in a cold place to harden. Serve with sweetened cream. 

PLUM PUDDING 

Four eggs 

One-half pound raisins 
One-half pound currents 
One-half cup citron, cut up 
One tablespoon molasses 



One cup chopped suet 

One cup sugar 

One cup flour 

One cup bread crumbs 

One cup dates 



188 THE GREATER OMAHA COOK BOOK 



One wine glass wine One teaspoon cloves 

One and a half teaspoons baking One teaspoon nutmeg 
powder One teaspoon cinnamon 

Wash and dry fruit and dredge in flour. Cream sugar and eggs and put 

baking powder in flour. Mix every thing together and put in well greased 

mold or coffee can and boil 3 or 4 hours. 

##*#:# 

ENGLISH PLUM PUDDING No. 1 

One pound stale bread, one pint hot milk, half pound sugar, yolks of eight 
eggs well beaten, one pound raisins, stoned and floured; one pound currants, 
washed and floured; one-quarter pound citron, floured; one pound beef suet, 
chopped fine and salted; one glass wine, one glass brand}', one nutmeg, one 
tablespoon mace, cinnamon, and cloves mixed. 

Soak bread in hot milk and let stand until cold ; add sugar and eggs and 
other ingredients ; beat the whole thoroughly and add the beaten whites of 
eggs. Steam 6 hours. 

Sauce — One cup brown sugar creamed with the yolks of two eggs. Add 
one-half cup of cream, and let come to a simmer on stove. Before serving add 
a tablespoon of sherry or other flavoring. 

ENGLISH PLUM PUDDING No. 2 

Beat six yolks and four whites of eggs very light, and add to them a 
tumbler of sweet milk; stir in gradually one-fourth pound grated or chopped 
bread, one pound flour, three-fourths pound each of sugar, currants and raisins 
well floured, and stir well, then add one-half nutmeg, grated ; a teaspoon mace, 
one of cinnamon and one-half teaspoon cloves, a wine glass of brandy, a tea- 
spoon salt and then another tumbler of milk. Boil in bowls or molds 5 hours, 
and serve with a wine or brandy sauce. 

These will keep for months; when wanted, steam 1 hour before using. 
A pound of citron or blanched sweet almonds adds to the richness of the pud- 
ding, but may be omitted. 

* # # # # 

CHOCOLATE PLUM PUDDING. 

One envelope Knox Sparkling gelatine One-fourth cup sliced citron or nuts 
Three-fourths cup cold water as preferred 

One cup sugar One-half cup currants 

One-half teaspoon vanilla One and a half squares chocolate 

One cup seeded raisins One pint milk 

Pinch salt. 

Soak the gelatine in the cold water. Put milk in double boiler. Melt 
chocolate ; add to milk and add sugar and salt. Scald and remove from fire. 
Add gelatine and when it begins to set add the fruit and vanilla. Serve with 
the following sauce or whipped cream : Beat white of one egg stiff ; add one 
tablespoon confectioner's sugar and one-half cup milk slowly. Flavor with 
vanilla. 

# # # * * 

QUEEN OF PUDDINGS 

Put in a double boiler one quart of milk and one-half box of gelatine. 
When dissolved add the yolks of four eggs well beaten. Let it come to a boil 
or until it curdles, then add the white of the eggs with eight tablespoons of 
sugar and one teaspoon of vanilla. Remove from the stove immediately and 



THE GREATER OMAHA COOK BOOK 



189 



pour into an oblong pan, rinsed in cold water. Turn on to a platter and serve 
with cream. This should be made the day before using. 

RHUBARB ROLL 

Make a dough of half cup of sweet cream, small piece of butter, and tea- 
spoon of baking powder and enough flour to roll dough. Roll as for pies, only 
in one long strip. Cut rhubarb fine, spread over dough, and cover well with 
sugar, sprinkle with flour and ground cinnamon, add bits of butter. Com- 
mence at each end and roll to center, place in deep pan (oyster pan is best), 
sprinkle the top with sugar, cinnamon and bits of butter. Cover with water 
and bake. Serve with cream. 

^ ^ ^ 

RICE PUDDING 

One-half pound rice boiled in salt water. Boil in double boiler. "When 
almost done, let it cool. Then mix one cup sugar, one-half teaspoon cinnamon, 
one tablespoon butter, one-half cup raisins, three yolks, beaten white and 
vanilla added last. Butter pan well and bake until light brown. Serve with 
cream or any sauce desired. 

RICE-PEACH DUMPLINGS 

Cut as many six-inch squares of cheese cloth as you desire dumplings. 
Cook a cup of rice in three cups of boiling water or milk until tender ; peel and 
extract the pits from peaches, and fill the place of the pit with sugar. Spread 
out the cheese cloth squares, spread a heaping spoonful of rice in the center, 
lay a peach on and tie the corners together, so it will make the rice cover the 
peach ; then steam for half an hour. Cook three or four peeled and quartered 
peaches in two cups of water, until tender, mash, add a cup of sugar, and 
boil up. Use as a sauce for the dumplings, which when turned out of the cloth, 
should retain their round shape. 

# * # # * 

RUM PUDDING 

Two yolks, one-half cup granulated sugar, three tablespoons rum. Cream 
sugar and eggs well, add rum, beat whites to a stiff froth and add to one 
pint of stiffly whipped cream Line mold with one dozen lady fingers. Pour 
in the above mixture to which nuts and candied cherries can be added. Freeze 
5 hours. 

^ 

RASPBERRY WHIP 

One and a fourth cups raspberries, one cup powdered sugar, white of one 
egg. Put into a bowl and beat with a wire whisk until stiff enough to hold 
shape. Chill and serve with whipped cream. Surround with lady fingers. 

Straw berries may be used in place of raspberries. 

# # # # # 

STEAMED RAISIN PUFFS 

Two eggs Two cups flour 

One-half cup butter Two teaspoons baking powder 

One small cup sweet milk One cup chopped raisins 

Three tablespoons sugar 

Steam 30 minutes in cups. One-half receipt makes about six. 

Sauce — One yolk of egg, one-half cup sugar, one teaspoon cornstarch, 
one tablespoon butter, one pint boiling water. Mix well and flavor — lemon is 



190 



THE GREATER OMAHA COOK BOOK 



nice. Can be made in one large pudding which must be steamed 1 hour or 
longer. 

# # # # # 

STRAWBERRY CHARLOTTE 

Mash one box of strawberries through a collander, add two-thirds of a 
cup of powdered sugar, and stir until dissolved. Soak a half a box of Knox's 
granulated gelatine in a half cup of cold water for thirty minutes, then melt 
it over hot water. Add the strawberry juice, and stir continually until the 
mixture begins to thicken, then fold in a pint of whipped cream, pour in a 
mold and stand on ice to harden. Serve plain. 

# # # # * 

STRAWBERRY SPONGE 

One quart of berries, a half box of gelatine, one and a half cups of water, 
one and a half cups of sugar, juice of one lemon, and the beaten whites of 
four eggs. Soak gelatine in half cup of water; mash berries with half the 
sugar; boil the remainder of sugar and water slowly 5 minutes. Rub the 
berries through a hair sieve, add the gelatine to the boiling syrup ; take from 
fire and add the berries. Place the bowl in a pan of ice water and beat with 
the egg beater 5 minutes. Lastly add the beaten whites and stir the whole 
mixture until it begins to thicken. Pour in the wet molds and set on ice. 

STRAWBERRY BAKED DUMPLINGS 

Make a rich biscuit dough, and roll out very thin, cut out in rounds and 
lay two or three sugared berries on the center of half of the rounds, wet 
the edges of the rounds, lay another on top and gently press it down round 
the edges, brush the tops with milk, sprinkle with sugar and bake in a quick 
oven. 

# # # * # 

RICED STRAWBERRIES 

Pour two cups of milk over a half a cup of rice in a greased baking dish, 
add a half cup of strawberry preserves and pinch of salt. Bake in oven 
about 40 minutes, stirring frequently. Serve warm, with cream and sugar, or 
cold with whipped cream. 

WALNUT CREAM DESSERT 

Put half a cup of rice in a double boiler on the back of the stove ; allow 
to cook slowly, with sufficient milk to swell it. While this is cooking pick out 
three-fourths cup of black walnut meats, crush them with the rolling pin, 
make a boiled custard of the yolks of three eggs, one-half cup of sugar, and 
one quart of milk. When thick enough beat in the rice (when soft), and the 
walnut meats. Let it cool and flavor with vanilla. Serve as dessert with 
whipped cream, sprinkling walnut meats generously over the top. It also 
makes a delicious frozen dessert. In case it is frozen place candied cherries 
in a ring around the edge of the cup with nut meats in the center. 

VELVET CREAM 

One pint cream, whipped stiff; add one and a half tablespoons of Knox's 



THE GREATER OMAHA COOK BOOK 191 

gelatine. Soak the gelatine in a little hot water until dissolved. One tea- 
spoon of vanilla, sugar to taste, one-half cup of chopped pecans, one-half 
slice of canned pineapple cut up, one-half cup candied cherries chopped. Stir 
all together and mold. 

* * # # # 

VIOLET MOUSSE 

Chill and sweeten one pint of whipped cream, set in a pan of ice water and 
whip to a stiff froth, adding slowly a large tumbler of grape jelly (which will 
give the cream a beautiful violet color.) Have ready a cup of heated milk in 
which a heaping tablespoon of Knox's gelatine has been dissolved. Allow this 
to cool, but not harden, then add it slowly to the cream mixture. Place on ice 
for 3 hours. Decorate with candied violets. 

# # # * # 

WINE PUDDING 

Four'eggs, separated One cup wine 

One cup powdered sugar One teaspoon cornstarch 

Dissolve cornstarch in one tablespoon water. Boil yolks, sugar and wine, 
add dissolved cornstarch and boil until thick like custard. Cool, pour into beat- 
en whites in which you have added one-fourth cup sugar and one teaspoon 
vanilla. Line dish with macaroons and lady fingers, add the above and decor- 
ate top with blanched almonds. Serve cold. 



Salads 



SALAD POINTERS 

Potato salad is best made of warm potatoes. 

Mix salt thoroughly through your minced potatoes before adding dressing, 
to prevent flat taste. 

Wash the lettuce under cold running water and it will be crisp. 

Vevetables for salads should be thoroughly dry or the dressing will not 
stick. 

All salads should be thoroughly chilled. 

Stir mayonnaise with an egg beater if hurried. 

For smooth dressing, blend with a fork, not a spoon. 

Mix the flour and sugar together dry for dressing, then add boiling water 
and stir. 

If dressing curdles, add cold water and stir quickly. 

If the vinegar is heated before adding to the dressing, it will not curdle 
Tf mustard is mixed with milk instead of water it will not dry out. 
If a slit is made through the cork of the olive oil bottle and the bottle prop- 
ped at the right angle, the oil may be dropped into the dressing without con- 
stant personal attention. 

SALAD WAFERS 

Cream one tablespoon of butter with one-half pound of soft American 
cheese, add one tablespoon of lemon juice, one of Worchestershire sauce, one 
teaspoon of sugar, half a saltspoon of salt, and mustard, and paprika. Spread 
on wafers and serve with salad. This mixture can be made in little balls and 
laid in a nest of watercress beside the salad. 

APPLE SALAD 

Secure large or green apples with stems on if possible. Wash and polish 
them. Cut off the tops with a sharp knife and scoop out the centers. Cut the 
apple that has been scooped out in half cubes, add a stalk or two of celery and 
a handful of large green grapes. Cut all up in small pieces, and, if desired, 
a few English walnuts chopped fine. Mix all well with mayonnaise. Fill the 
centers of the apples and place the top on each one. Garnish with, large grape 
leaves or lettuce. Do not prepare this salad until ready to serve. The ingredi- 
ents may be kept cold in the icebox until ready to prepare. 

STUFFED APPLE SALAD 

Choose large sour apples, wash thoroughly, wipe and core ; then with 
the corer or a suitable knife, enlarge the holes left by removing the core. 
Chop cold chicken fine, season with thyme, salt and pepper, moisten with 
cream and mix with fine bread crumbs. Fill the apples with this and bake. 
Serve cold on lettuce leaves with mayonnaise dressing. 

ALMOND AND CELERY SALAD 

One pint of celery cut fine, one small' cup of almonds blanched and halved. 
Cover with mayonnaise dressing. 



THE GREATER OMAHA COOK BOOK 193 

ASPARAGUS JELLY 

One-half box of gelatine, one cup cold water, two cups weakened vinegar, 
a few slices of onion, three or four cloves, three cups asparagus tips. Soak 
gelatine in cold water 5 minutes. Boil together vinegar, onion and cloves. 
Strain and pour over the softened gelatine. When jelly is ready to set, ar- 
range asparagus tips on lettuce leaves in a large or individual mould and pour 
oter the jelly; garnish with radishes. 

BEET SALAD 

Boil three or four medium sized beets until tender ; when cool cut into dice 
with one-third the quantity of cucumbers. Pour over mayonnaise or French 
dressing. 

K*. # # * # # 

KIDNEY BEAN SALAD 

Boil one cup red kidney beans in salted water until soft. Drain, add 
one cup English walnuts or peanuts, slightly broken; one cup chopped celery 
and about six olives cut fine. Mix all together and serve on bed of lettuce 
with mayonnaise dressing. 

# # # # * 

CABBAGE SALAD 

Cut a slice off the top of a cabbage head and scoup out the center. Shred 
the part scooped out and stand in ice water 2 hours. Mix the shredded 
cabbage with half the amount of green peppers, place the mixture in a cab- 
bage shell, and serve with mayonnaise dressing. 

^ ^ ^ ^ * 

CAULIFLOWER SALAD 

Soak a head of cauliflower in cold water, break into flowerets and cook 
in salted boiling water for 30 minutes. Keep it perfectly white; if it boils too 
long it will lose its color. When done lift carefully and stand aside to cool. 
At serving time arrange it in a salad bowl, sprinkle with chopped parsley 
and a tablespoon of onion juice and pour French dressing over all. 

^ ^ ^ ^ 

CHEESE SALAD No. 1 

One-quarter box Knox's gelatine, one fourth cup cold water, two cream 
cheese, one-half cup American cheese, one cup whipped cream, salt, paprika. 
Soak gelatine in cold water and dissolve over hot water. Moisten cream cheese 
with a little cream and work until smooth. Add American cheese, whipped 
cream, geltaine. Season arid turn into individual molds. Serve on lettuce 
leaves and garnish with mayonnaise. 

# # # # # 

CHEESE SALAD No. 2 

One cream cheese, or two Neufchatel; add four tablespoons of milk, one- 
half teaspoon salt, one-half teaspoon paprika, five drops onion juice, and stir 
well. Make into a roll ; put on ice to harden. Cut in slices and place on lettuce 
leaves. Cover with strips of pimento and serve with French dressing. 

# # # # # 

CELERY GELATINE 

Soak one-half box Knox's gelatine in one-half cup water add one-half 



194 



THE GREATER OMAHA COOK BOOK 



cup vinegar. Then add 2 cups boiling water one teaspoon salt, one-half cup 
sugar. When it begins to congeal add two cups celery, one cup cabbage, which 
has been chopped fine ; also one-third can red pimentoes. Mold and serve 
cold with maj r onnaise. 

^ ^ ^ ^ 

CHERRY SALAD 

One pint can cherry juice, one cup canned cherries, one dozen pimento 
olives cut in rings, one small cup of celery, one-half cup of black walnuts, one 
envelope powdered gelatine. Heat cherry juice to boiling point, over gelatine 
pour three tablespoons of hot juice, stir until dissolved, then add remaining 
junce. When cold and just beginning to thicken add other ingredients. Pour 
into oblong pan to mold. Serve in slices on lettuce leaf, with wafers and 
mayonnaise to which whipped cream has been generously added. Will serve 
eight. 

^ j^; Jfe J^- ' .^j 

CHESTNUT SALAD 

Kemove the shells from one pint of large French chestnuts, scald and re- 
move the skins then boil in slightly salted water until tender but unbroken. 
While hot pour over them a French dressing, put aside until cold, then serve 
on lettuce with mayonnaise. 

CHICKEN MOUSSE 

One tablespoon of knox's gelatine, one-quarter cup cold chicken stock, 
three-quarters cup hot chicken stock, lightly seasoned, on cup heavy cream, one 
cup cold cooked chicken cut in small pieces, salt and pepper, teaspoon finely cut 
parsley and teaspoon finely cut sweet green pepper. Soak gelatine in cold stock 
and dissolve in hot stock. Set aside to cool. When mixture begins to thicken, 
beat, using an eggbeater, until frothy, then add cream which has been beaten 
stiff, chicken, parsley and pepper. Add more salt and pepper if necessary. Mix 
thoroughly and pour into molds which have been dipped into cold water, then 
chill. When ready to serve, turn mousse from molds and arrange on lettuce 
leaves and serve with mayonnaise dressing. If a more elaborate dish is de- 
sired, surround with chopped celery and salted nuts mixed with mayonnaise 
dressing. This will serve five people. 

# # # * * 

CHICKEN SALAD No. 1 

Cook chicken, remove skin and cut the chicken into small dice, add celery 
cut into small pieces, salt to taste, mixe with a little mayonnaise and 
serve on lettuce leaf. Cover with mayonnaise. 

^ ^ ^ 

CHICKEN SALAD No. 1 

One cupful of cold boiled chicken, one pint of celery cut into cubes, one - 
cup of English walnuts blanched and broken into small pieces ,one tablespoon 
of parsley chopped fine. Cover with salad dressing and serve on shredded 
lettuce. 

# # # * # 

CHIFFONADE SALAD 

Pulp of one large grape fruit, one small head lettuce, one sweet red 
pepper, cut fine, and one fresh tomato cut in small pieces. Serve with French 
dressing in halves, seven grape fruits. 



THE GREATER OMAHA COOK BOOK 195 

COLLONADE SALAD 

Take hard boiled eggs and cut into quarters, chop beets fine, chop some 
eggs, whites and yolks; water cress, head lettuce, radishes and tomatoes, 
^ut chopped beets on quartered eggs and chopped eggs on tomatoes. Garnish 
with water cress and radishes and serve on lettuce. For dressing, one cup white 
vinegar, one tablespoon olive oil, salt paprika and sugar. 

***** 

COLD SLAW 

Beat well the yolks and whites of two eggs, add four tablespoons cream and 
one tablespoon of flour. Beat well and stir into one cup of boiling vinegar, 
pour over cabbage chopped very fine which has been seasoned with salt and 
pepper and celery seed. 

^ ^ ^ ^ 

CUCUMBER AND TOMATO SALAD 

Peel cucumbers and cut into sections one and a half inches thick and hollow 
out the centers by removing the seedy part. Mix the cucumber pulp with 
equal parts of cut up tomatoes and mayonnaise dressing, and fill the cucumber 
shells with the mixture. Serve about three sections on lettuce leaf to each 
person. 

***** 

CRAB MEAT SALAD 

One can crab meat, flaked; about three stalks of celery cut in cubes, few 
English walnut meats, juice of one lemon salt and paprika to taste. Mix with 
salad dressing and serve on lettuce and garnish with half walnut meats. 

CUCUMBER AND SHRIMP SALAD 

Two cans of shrimps and two large cucumbers. Prepare shrimps by 
rinsing in cold water and removing small black viens on back of shrimp. 
Pare and dice cucumbers. Put cucumbers and shrimps on ice for 1 hour, be- 
fore serving. Mix lightly together, serve on a lettuce leaf with tablespoon of 
very cold mayonnaise dressing on each leaf. 

EGG SALAD 

To every person allow one egg. Boil hard, chop and add piece of butter, 
salt and pepper. Press tight into a glass. When cold slice and serve on a 
slice of tomato with mayonnaise. 

* * * * * 

EGG AND CHEESE SALAD 

Slice ten hard boiled eggs and place a layer on small lettuce leaves ar- 
ranged on a platter. Grate over this a thick covering of cheese, then a few 
finely chopped pickles, then the eggs, cheese, and so on until eggs are used up. 
Put salad dressing over each mound and a tablespoon of cheese on top of this. 

^ *X* -X ; -/fc 

EGG AND TOMATO SALAD 

Peel the tomatoes and cut in slices. Boil two or three eggs until hard. 
Cool eggs in cold water, shell and cut in halves, remove yolks and mash and 
mix with two or three chopped cloves and half a Chile pepper chopped fine. 
Fill the whites of the eggs with the mixture and deposit a half or quarter of an 
egg on a slice of tomato resting on two heart leaves of lettuce. Pour two or 
three tablespoons of French or mayonnaise dressing on each plate and serve 
at once. 



196 



THE GREATER OMAHA COOK BOOK 



EGG AND TOMATO SALAD A LA BRIGHTON 

Hard boil four eggs, remove from shells, cut in halves crosswise, and re- 
move yolks. Remove a slice from end of each cup thus made, that thy may be 
able to stand upright. Fill cups with following: Wipe and pare a cucumber, 
cut in slices crosswise, and cut slices in tiny cubes. ; there should be one-half 
cupful. Then add two tablespoons of chopped sweet cucumber pickles. Ar- 
range crisp lettuce leaves on salad dish; on lettuce arrange thick slices of 
thoroughly chilled peeled tomato, and on each slice of tomato place a filled 
egg cup. . Mash yolks of eggs and moisten with boiled salad dressing until of 
the right consistency to use. 

^ ^ ji, a, 

"A* VV* "A* */V* "A* 

EGG AND BEET SALAD 

One good sized beet or several slices of pickled beets. One-half saltspoon 
of pepper, six eggs, one saltspoon of salt and one lemon. Chop the beets 
rather fine in shallow pan poach the eggs hard. Lift them on a skimmer dish 
and sprinkle with lemon juice and dust with salt and pepper. "When ready 
to serve, put each egg, which is now cold and neatly trimmed, into the center 
of a nest of lettuce leaves. Cover with chopped beets, and put in the center 
of each a teaspoon of mayonnaise dressing. 

# # # # # 

FRUIT SALAD No. 1 

Yolks of four eggs, quarter teaspoon of paprika, three-quarters teaspoon of 
salt, one-half cupful butter, three-quarters cupful milk, one-half cup pine- 
apple juice from canned fruit, one-half tablespoon cornstarch, one-half cup 
vinegar. Mix and boil until thick. This can be made in the morning. Peel 
two apples and slice, three bananas, one cup pineapple that has been drained 
of all juices, seven grapes (white), halved. When dressing is mixed through 
fruit, then mix through as much whipped cream as desired; about one pint. 
Serve on lettuce leaf and garnish with English walnuts and maraschino 
cherries. This serves twelve. 

FRUIT SALAD No. 2 

Five large apples, two bunches of celery, on-half cup of pecan kernels, 
juice and pulp of one orange, juice of one lemon. Pare and dice apples, cut 
celery small, mix with pecans, pour over all the juice of orange and lemon 
mixed. Line a salad bowl with crisy lettuce leaves, heap salad in center, and 
serve. 

# * # * # 

FRUIT SALAD No. 3 

Shred one large pineapple, add one pound and a half of Malaga grapes 
halved and seeded, some English walnut or pecan nut meats, one pound of 
candied cherries pulled apart and little pieces of three oranges pulled apart 
and freed from skin. Grape fruit may also be used. Mix all these with a 
little mayonnaise and place on lettuce. Make the dressing with lemon juice 
instead of vinegar, and just before serving should be mixed with half the 
amount of whipped cream. 

FISH SALAD 

Soak two big salt herring in water over night. Then clean fish of all 
bones and skin and chop fine. Chop six or seven boiled potatoes and five 
boiled red beets and two big onions. Mix all together with pepper and enough 
vinegar to soften the mixture. Press hard in molds and when shaped turn 



THE GREATER OMAHA COOK BOOK 197 

out on a flat plate. Chop the whites and yolks of three hard boiled eggs 
separately. Then decorate the top with alternate rows of whites, yolks, and 
beets. 

***** 

GREEN PEPPER SALAD 

Cut the top from the peppers and clean out all the center. Fill with shred- 
ed cold chicken and a little minced celery. Cover with mayonnaise. 

GERMAN SALAD 

Sliced potatoes, boiled and cooled; shredded red pickled cabbage, pencil 
strips of corn beef, minced onions, pickles, sweet peppers. Season with one 
and a half parts oil, one part rhine wine, one-half part vinegar beaten together. 
Garnish with hard boiled eg'gs and beets. 

* * * * * 

GRAPE FRUIT SALAD 

Cut grape fruits across in halves ; with a sharp pointed knife cut round 
each carpel (division) of the fruit, separating it from the white skin, remove 
pieces of pulp and cut out the white membrane, if the ring is to be used 
mix with the pieces of pulp. Marischino or candied cherries cut in bits, if a 
red effect is desired, or green ones for a green color scheme. 

Add a small amount of sugar if desired for a sweet salad, or bits of red 
pepper, pimento, salt, if desired for a salad to serve with meats, in which 
case those who like olive oil dressing could pour over it just before serving 
a French dressing made by mixing in proportion of three three tablespoons 
of oil and one of lemon juice with a few grains of white pepper or paprika, and 
salt to taste, putting in a wide mouthed bottle and shaking vigorously until 
a creamy emulsion results. 

The mixture can be served in the grape fruit shells, or on a lettuce leaf, 
as preferred. White grapes seeded and cut in half, or bits of pineapple can 
be substituted for the cherries. 

***** 

HALIBUT SALAD 

Two pounds of halibut, boiled with all kinds of vegetables about 20 
minutes. Pick halibut to pieces, add one-half cup English walnuts, two stalks 
celery. Serve on lettuce with mayonnaise dressing. 

HERRING SALAD 

Soak three herrings over night; skin bone and chop them. Add two 
tart apples, two hard boiled eggs, three small cooked beets, several pickles or 
gherkins, three cooked potatoes, one onion chopped fine, a little corn beef, 
capers, parsley, pepper, one-half teaspoon mustard, lemon to taste. Mix with 
mayonnaise. Garnish with hard boiled eggs, beats cut in dice and parsley. 

***** 

LA SUISSE SALAD No. 1 

One cup cold cooked chicken cut in cubes, one cup chopped cucumber, 
one-half cup chopped walnuts, one cup diced mushrooms, one cup diced celery 
mixed with mayonnaise dressing, and serve with sliced beets and radishes 
on top. 



198 



THE GREATER OMAHA COOK BOOK 



LA SUISSE SALAD No. 2 

One cup cold cooked chicken cut in cubes, one cup chopped sweet breads 
(cooked until tender), one-half cup chopped walnuts, one cup celery cut small, 
one cup cooked peas, one sweet red pepper chopped. Mix with dressing and 
serve with sliced beets and radishes. 

***** 

LETTUCE SALAD No. 1 

Pick over the lettuce, then wash well in about three or four waters, after 
which place in a granite or earthen dish large enough to have plenty room to 
stir, then cu^ up a small onion fine over this and add a teaspoon of salt, a cup 
and a half of vinegar, and to about two bunches of lettuce use one-half of a 
nickel's worth of fat bacon cut up fine and fried out, pour over all last, while 
still hot, and stir well and cut up leaves to about one-half their regular size. 
Best eaten while still warm. 

4p . 4fc 4? * 

LETTUCE SALAD No. 2 

Take the inner leaves of lettuce, sprinkle with salt and pepper, mix the 
yolks of two hard boiled eggs with one tablespoon of olive oil, stir all together 
with two tablespoons of white wine vinegar. Serve at once. 

^ 46* ^ ^t* 

MARSHMALLOW SALAD 

Use one large grape fruit, one pint of strawberries, one-half pound box 
of marshmallows, three large tablespoons of mayonnaise. Cut the grape fruit 
and berries into small pieces and drain. Cut the marshmallows with scissors 
and add. Mix with the mayonnaise and serve cold on head lettuce leaves. 
Garnish with whole berries. This amount will serve eight. 

***** 

NUT SALAD 

One-half pound walnuts, one-half pound malaga grapes. Dressing — Cook in 
double boiler the beaten yolks of four eggs, four tablespoons sugar, scant 
one-half cup vinegar, one teaspoon mustard, teaspoon salt, one teaspoon butter, 
dash of cayenne. When cold add one cup of whipped cream. Mix with grapes 
and nuts. 

NUT AND FRUIT SALAD 

One cup chopped pineapple, one cup chopped walnuts, one cup diced 
oranges, one cup diced dates mix all together and add golden salad dressing 
1 hour before serving. 

Dressing — One-fourth cup pineapple juice, one-fourth cup lemon juice, 
oneythird cup sugar, tAvo well beaten eggs, add pinch of salt, boil all together 
in a double boiler 2 minutes. When cool enough pour through fruit and 
serve with whipped cream. 

ORANGE AND MINT SALAD 

Peel sweet oranges cut in sections, free from skin and pith. Arrange 
on crisp lettuce leaves. Make a French dressing and pour over the whole. 
Sprinkle plentifully with freshly gathered mint chopped fine. 

ONE, TWO SALAD 

Pulp of one large grape fruit, pulp of two oranges cut in cubes, one 
cup of malaga grapes. Mix the fruit with one-half cup pecans, chopped fine. 
Mix with French dressing and serve on lettuce leaves. 



THE GREATER OMAHA COOK BOOK 



199 



OYSTER SALAD 

One cup (cut) oysters, one bunch of celery cut in small pieces. Keep 
in cool place. Make dressing of one raw egg mixed with one tablespoon 
melted butter. Rub the yolks of two hard boiled eggs with salt, pepper and 
prepared mustard to taste. Mix with raw egg and add slowly one-half cup 
vinegar. Mix half of dressing with oysters and celery on lettuce leaves. 
Cover salad with remainder. 



PEACH SALAD 

Pare a quart of ripe yellow peaches and cut into thin slices. Slice very 
thin a half cup of blanched almonds. Mix the fruit and nuts with two-thirds of 
a cup of mayonnaise, to which has been added one-third of a cup of whipped 
cream. Serve immediately on lettuce leaves. 



PEA SALAD 

One can peas drained from liquor, one-half can mushrooms, one stalk 
celery diced, three hard boiled eggs cut fine, little salt and pepper to taste. 
Mix together and serve with mayonnaise. 



PERFECTION SALAD 

One envelope Knox Sparkling Gelatine Juice of one , lemon 
One-half cup cold water. One-half cup sugar 

One-half cup mild vinegar Two cups celery cut in small pieces 

One pine boiling water One-fourth can sweet red peppers, fine- 

One teaspoon salt ly cut 

One cup finely shredded cabbage 

Soak the gelatine in cold water 5 minutes ; add vinegar, lemon juice, 
boiling water, sugar and salt. Strain, and when beginning to set add remain- 
ing ingredients. Turn into a mold and chill. Serve on lettuce leaves with 
mayonnaise dressing, or cut in dice and serve in cases made of red or green 
peppers, or the mixture may be shaped in molds lined with pimentos. A 
delicious accompaniment to cold sliced chicken or veal. 



PEPPER AND GRAPE FRUIT SALAD 

Remove seeds from green peppers. Refill with grape fruit pulp, finely cut 
celery and English walnuts broken into pieces. Arrange on lettuce leaf and 
serve with a mayonnaise dressing. 



PINEAPPLE SALAD No. 1 

One two-pound can of sliced pineapple and 10 cents' worth of almonds; 
cut and drain pineapple, blanch and split almonds and mix the two together 
and pour the following dressing over them and let stand over night: Two 
tablespoons sugar, four tablespoons vinegar, two tablespoons water, one-half 
teaspoon salt. Butter size of hickory nut. Mix thoroughly and cook until 
thick. Just before serving add one-cup whipped cream. Serve on lettuce leaves. 



200 



THE GREATER OMAHA COOK BOOK 



PINEAPPLE SALAD No. 2 

On a piece of lettuce place a slice of canned pineappie. Put in the center of 
the pineapple either a cherry or olive for color. Over this sprinkle cream 
cheese pressed through a sieve or ricer, and serve with French dressing. 

# # # # # 
PRUNE SALAD 

Place three or four small head lettuce leaves on a plate, one each place a 
prune that has been soaked over night and cooked until tender, without sugar. 
Remove stone and fill with nuts. Serve with a thick oil mayonnaise. 

POTATO SALAD No. 1 

Boil four large Irish potatoes, peel and mash smooth; mince two onions, 
and add to the potato. Make a dressing of the yolks of three hard boiled eggs, 
one small teacup of vinegar, one teaspoon black pepper, one dessertspoon each 
of celery seed and salt, one tablespoon each of prepared mustard and melted 
butter ; mix well with potato, and garnish with slices of egg and celery or 
lettuce. Or, chop cold boiled potatoes fine with enough raw onions to season 
nicely : make a dressing as for lettuce salad and pour over. 

POTATO SALAD No. 2 

Cook small potatoes, peel cool and slice. Add salt, pepper, green onions 
or one large white onion, one sliced cucumber, one green pepper one stalk 
celery, one cup chopped cabbage. Then put chicken or duck fat in skillet and 
brown in it one dry onion, on-half teaspoon flour, one-half teaspoon mustard 
one tablespoon sugar, and one cup vinegar. Then add yolks of two eggs. Let 
simmer for 5 minutes and pour over potato mixture. If too dry, add some 
cream. 

POTATO SALAD No. 3 

Slices of potatoes shredded, shredded anchovies, chopped parsley, peppers, 
salt, French mustard, vinegar and cream salad dressing, all mixted together. 

# * # # * 

SADINE AND EGG SALAD 

For each individual salad, lay five sardines in star shape upon a bed of 
lettuce. Place slices of hard boiled eggs between the points, and in the center, 
put a spoon of French dressing or mayonnaise. 

SCOTCH SALAD 

Cover a plate with lettuce leaves. Arrange around the edge a circle of 
sliced hard boiled eggs. Have the slices over-lap each other. Heap in the 
center two parts chopped celery and chopped beets, one part chopped lobster 
and mushrooms. Pour dressing over all and garnish with stuffed olives, capers 
and radishes. 

^ ^ ^ ^6" 

SPINACH SALAD No. 1 

Take half a peck of fresh spinach, wash it thoroughly in several waters, 
put in steamer, and steam for 15 minutes; turn into a colander and drain. 
Chop fine, season with salt, pepper, and two tablespoons of melted butter. Mix 
well and press into small molds or cups. "When cold, place each form on a 
lettuce leaf and put a spoon of mayonnaise dressing on top. 



THE GREATER OMAHA COOK BOOK 



201 



SPINACH SALAD No. 2 

Mash to a paste a roll of cream cheese and add the yolks of three hard 
boiled eggs, forced through a sieve. Add salt to taste and a dash of cayenne, 
and enough salad oil or melted butter to moisten. Measure and add an equal 
quantity of finely chopped, seasoned spinach. Mix well and shape into balls. 
Arrange in lettuce nests and serve with a French or boiled dressing. 

# # * # # 

SWEET BREAD AND MUSHROOM SALAD 

One and one-half cups sweet breads, boiled until white and tender : one 
cup of mushrooms, either fresh boiled or canned ; one cup nuts, two cups 
celery. Cut all in small pieces, mix thoroughly with mayonnaise dressing. 

SPANISH PEPPER SALAD 

Dissolve half box Knox's gelatine in half cup each, cold water and vinegar. 
Add half cup of sugar, juice of one lemon, scant teaspoon of salt, one cup 
of boiling water. Mix with six canned pimentos, two cups celery, one cup 
shelled pecans. Mold into individual molds, serving on lettuce leaf with 
mayonnaise dressing. This will serve twelve guests. 

# # * *.-; # 

STRAWBERRY SALAD 

Cut large strawberries in halves lengthwise, sprinkle with powdered 
sugar and crush, and let stand in icebox until very cold. Arrang in nests of 
white le'ttuce leaves and garnish with half berries and chopped pistachio 
nuts. Serve with whipped cream seasoned with mayonnaise dressing which is 
highly seasoned with salt and paprika. 

j£ j^. ^ . 

SUMMER SALAD 

Two stalks of celery, two seeded green peppers, two tomatoes, two table- 
spoons of cream, two tablespoons of mayonaise, with vinegar, salt, and pepper. 
Slice the celery and peppers fine, add the tomatoes, skinned and cut in quarters. 
Beat the cream until stiff; add the mayonnaise, with vinegar, salt, aud pepper 
to taste. Mix with the vegetables and arrange on a bed of escarole. 

^ ^ ^ ^ 

TOMATO AND BANANA SALAD 

Slice thin tomatoes and bananas and hard boiled eggs ; cover with mayon- 
naise dressing and sprinkle with chopped nuts. 

This may be put in a salad bowl with a border of nasturtiums and leaves. 

^ ^ ^ ^ ^? 

TOMATO AND CHEESE SALAD 

An unusual and tasty salad is made by removing the skin from small 
apple-shaped tomatoes, cutting them in half and putting between the two 
parts a thin slice of American cheese ; put the two parts together and cover 
the tomato with mayonnaise dressing and serve on lettuce. 

# # # # * 

TOMATO JELLY SALAD No. 1 

One can of condensed tomato soup and one can of hot water. Soften one- 
half package or two tablespoons of gelatine in half cup of cold water. Bring 
the soup to boiling point, season with salt, pepper and sugar ; remove from the 
fire; add the softened gelatine and stir until this is dissolved. Pour into indi- 



f 

202 THE GREATER OMAHA COOK BOOK 

vidual molds which have been moistened with cold water. China cups or 
custard cups make excellent molds. When the jelly is cold, remove from 
molds and serve on lettuce with mayonnaise. 

^ ^ ^ ^ 

TOMATO JELLY SALAD No. 2 

Take three-quarters box gelatine (scant measure), three-quarters cup cold 
water, one can tomatoes, one-half onion, a stalk of celery, two tablespoons 
Tarragon vinegar, a bay leaf, two cloves, a few grains cayenne. Soften the 
gelatine 5 minutes in the cold water; cook together the other ingredients, ex- 
cept the vinegar and softend gelatine, and stir until dissolved, then strain. 
Pour into a mold and set in a cold place to form. When cold turn from the 
mold, garnish with crisp lettuce leaves and pour mayonnaise dressing over 
the whole. Or the jelly may be broken or cut as desired and used as a garnish 
for salads or cold meats. 

TOMATO JELLY SALAD No. 3 

Soak one-half box gelatine in a cup of cold water. Run two quart cans 
of tomatoes through a fine strainer, using all but the seeds. Heat the tomato 
liquid, adding gelatine, and seasoning with salt, pepper and sugar. Place 
a layer of this in a mold, allowing it to congeal partly ; then add a layer of 
chopped celery, another of the jell, next a layer of peas, one more of jell, 
another of stuffed olives, and lastly the remaining jelly. Set on ice to harden. 
Serve with mayonnaise dressing on lettuce leaves. 

TOMATO SALAD 

Six small tomatoes, three tablespoons cream cheese, one tablespoon chopped 
parsley, one teaspoon mushroom catsup, one-fourth teaspoon salt, a dash of 
white pepper and six olives stoned and chopped. 

The tomatoes are pared, a small quantity of the pulp scooped out, and 
the inside sprinkled with salt. Then they are inverted and put in a refrigerator 
till chilled thoroughly. 

All of the other ingredients are mixed well together and filled into the 
scooped out tomatoes, placed on a bed of crisp watercress and topped off with 
a bit of jelly. Dressing enough to moisten is then poured over each. 

French dressing over canned vegetables makes a good winter salad if 
fresh vegetables are not procurable. 

$f ' 

TOMATO SURPRISE 

Rather small tomatoes should be used for it. They should be scalded and 
after the skins have been removed should be set on ice for several hours. When 
it is time to serve them, the blossom end should be cut out of each tomato 
with a sharp vegetable knife, most of the middle scooped out and the tomato 
filled with a mixture made of the chopped meat of several large, skinned 
sardines, one for each person to b'e served, some chopped olives, a few chopped 
watercress leaves and a small quantity of mayonnaise. Crisp watercress 
sprays should be laid in a border around the plates on which the tomatoes 
are to be served, and a filled tomato topped with a spoon of mayonnaise into 
which chopped watercress has been stirred, placed in the middle of each plate. 
The tomatoes must be served as cold as possible. 



! 



THE GREATER OMAHA COOK BOOK 



203 



YELLOW TOMATOES 

To a pint of puree made of yellow tomatoes add juice of one lemon, a tea- 
spoon of onion juice, one cupful beef stock, in which one ounce of gelatine 
has been dissolved, half a teaspoon of salt, a teaspoon of minced parsley, a few 
drops of tabasco sauce. Stir over cold water until mixture begins to thicken, 
fold in one-half a cupful of double cream beaten until solid, and turn into in- 
dividual molds. Place in ice box for 2 hours. Unmold on lettuce and serve 
with French boiled or mayonnaise dressing. 

* # # # # 

TUTI FRUITI SALAD 

Four cakes Neufchatel chees Cream 
Olives Lettuce 
Sweet red peppers Mayonnaise 
Almonds (shelled) 

Chopped olives and red pepper and almonds. Use even amount of olives 
and red peppers. Mix with cheese and enough cream to make it soft. Mold 
square like pint brick of ice cream. Put on ice to harden. Cut in slices and 
serve on lettuce leaves with mayonnaise put in cups made of lemon or green 
pepper. # ^ ^ # . * 

JELLIED VEGETABLES 

Soak one tablespoon Knox's granulated gelatine in one-fourth cup of cold 
water and dissolve in one cup boiling water, then add one-fourth cup sugar 
and one-fourth cup vinegar, two tablespoons lemon juice, tablespoon salt, 
strain and cool, and when mixture begins to thicken add three and three-fourths 
cups prepared vegetables, one cup shredded cabbage, one-half cup cold peas, 
one-half cup chopped cucumbers, one-forth cup cooked (or canned) beets, 
one-half cup celery cut up, one-half cup chopped olives ; turn in a wet mold and 
set on ice for 8 hours, remove from mold and serve with mayonnaise dressing 
and slices of red pimentos on top. 

* * * * # 
VEAL SALAD 

Two cups diced veal, one cup chopped cabbage, one green pepper chopped 
fine, one cup celery and a few leaves, one dill pickle chopped, one small onion, 
two hard boiled eggs cut fine. Mix with dressing. 

* # * # # 

WATER-CRESS SALAD No. 1 

Chop or cut fine to one bunch of cresses one-quarter of a small sized cab- 
bage. The leaves of cresses cut away from the stem ; cut fine one-eighth of a 
small green pepper, and a small size onion, put all together in a basin of 
cold water, standing for about 1 hour before serving to make it nice and crisp ; 
drain off the water, add to taste olive oil, vinegar, salt and pepper, and serve. 

^ ^ ^ ^ ^ 

WATER-CRESS SALAD No. 2 

A plain cress salad is composed of cress carefully picked over, washed 
and thoroughly dried, and served with a salad dressing. A few spring onions 
are considered an improvement by many. Equal parts of cress and cut up 
celery with hard boiled eggs are appetizing. 

Two-thirds cress and one-third cucumbers are acceptable. 

One-third each of cress, sliced tomatoes and cucumbers is tasty. 



Salad Dressings 



BOILED SALAD DRESSING 

Melt a rounding tablespoon of butter, add a rounding tablespoon of flour 
and cook together until frothy, stirring; add half a cup of vinegar and con- 
tinue stirring until the mixture thickens, then remove from fire. Heat a cup 
of milk in a double boiler, add two beaten egg yolks and cook until it thickens, 
stirring constantly. To the vinegar mixture add a level teaspoon each of 
salt, sugar and mustard and a few grains of cayenne pepper or a little paprika. 
When the milk is thickened remove upper part of the double boiler from the 
lower part and fire and gradually mix in the vinegar sauce, then beat with the 
egg beater until perfectly smooth. Strain into a jar that may be covered and 
if kept in a cool place it will be good for weeks. 

# * # # # 

CABBAGE DRESSING 

Piece of butter size of an egg or still larger, three eggs, well beaten; half 
teacup of sweet milk, half teaspoon, scant, of mustard; little salt and black 
pepper, vinegar to make sour as you like. Boil all together, set aside to cool; 
chop a half head of cabbage fine, pour dressing over. 

# # # * * 

CABBAGE OR POTATO DRESSING 

One cup of boiling vinegar, two eggs beaten well, one large tablespoon 
of mustard, one large tablespoon of cornstarch. Mix cornstarch and mustard 
together and put in with the eggs, then add the hot vinegar. Pepper, salt, and 
sugar to taste. When cool add one-half cup of cream, sweet or sour. 

# * * # * 

CREAM SALAD DRESSING 

Rub the yolks of two hard boiled eggs through a sieve ; use one dessert- 
spoon of dry mustard, one tablespoon of butter, one teaspoon of salt, one-half 
pint of cream, either juice of one lemon or two tablespoons of vinegar, and 
as much cayenne pepper as can be taken on the blade of a small pen knife. 
This is a good substitute for those who do not like oil on meats or vegetables. 

# # # # * 

ENGLISH SALAD DRESSING 

One teaspoon of mustard, one tablespoon of sugar, one-half teaspoon of 
salt, dash of cayenne, yolk of one hard boiled egg, three tablespoons of vinegar. 
Rub yolk of egg through sieve with a teaspoon, mix other dry ingredients, then 
add vinegar. This amount will make enough for three plates of salad. 

•V"»" *K* ^* ^T? 

FRENCH DRESSING No. 1 

For French dressing use three tablespoons of oil to one of lemon juice 
or vinegar. Put in a large mouthed bottle, add half a level teaspoon of salt 
and a quarter as much pepper and just before using cork and shake briskly 
until the mixture looks milky, then use at once, shaking occasionly before 
pouring on the salad to keep it milky. A small bottle of this proportion of 
oil and acid can be kept in the refrigerator or a cool dark place and a good 
shaking Avill make it ready for use at any time. 



THE GREATER OMAHA COOK BOOK 205 



FRENCH DRESSING No. 2 

Olive or peanut oil, six tablespoons; lemon juice or vinegar, two or more 
tablespoons ; salt, one-half teaspoon ; paprika, one-fourth teaspoon, and onion 
juice, one teaspoon. 

To prepare, put the salt and paprika in a mixing bowl with a small 
piece of ice, and add the oil a little at a time, stirring constantly and rapidly. 
Then the acid is added in the same manner, till the mixture thickens. Then 
the onion juice is put in. 

This dressing should be served at once, over fresh, crisp vegetables. 
Variations to suit the taste may be made in the following ways : 

Use one tablespoon of claret and same of lemon juice or vinegar. 

Rub down a bowl with a clove of garlic and add one-half teaspoon of pre- 
pared mustard, one teaspoon of chopped mint or parsley, one teaspoon of 
Hardey sauce, one saltspoon of catsup or horseradish or chopped crives. But 
avoid using too many flavorings at one time. 

# # # # # 

FRENCH MAYONNAISE 

Fifteen eggs beaten with egg beater until stringless or, say about 10 to 15 
minutes. Add five cups strong vinegar and one cup water, stirring all the 
time. Add one-half cup sugar, and one-quarter pound mustard mixed into a 
paste with water, and add gradually. Place in a double boiler and boil from 
one-half to three -quarters of an hour until thick. Stir occasionally to keep 
mixture smooth. Seal in self-sealer jars. This will make about two quarts 
when done. Will keep indefinitely, sealed or unsealed. 

# # # # # 

FRUIT SALAD DRESSING 

Yolks of three eggs beaten light, one cup olive oil, beat well while stirring 
into eggs, two-thirds cup of thick cream; beat thoroughly as you add to eggs 
and oil. Sugar to taste, tablespoon of salt, one-fourth teaspoon of red pepper. 

^ 5 ^ ^ 

GOLDEN DRESSING 

One-half cup of Pineapple juice, one-quarter cup of lemon juice, two beaten 
eggs, one-third cup sugar. After beating the eggs well add the pineapple 
juice, lemon juice, sugar, and small pinch of salt. Beat together and cook in 
double boiler. Let boil about 2 minutes. 

MAYONNAISE No. 1 

One cup vinegar, two heaping tablespoons of sifted flour, one hard boiled 
egg, one raw egg, juice of one-half lemon, seven tablespoons of oil, one-half 
teaspoon mustard, red pepper, salt, one teaspoon sugar, one-half pint cream. 
Heat, but do not boil the vinegar. Mix the flour with a little water to make 
a smooth paste, strain into vinegar and boil, stirring constantly until it is as 
thick as thin custard. Pour into a bowl and let cool. Boil one egg hard and 
grate yolk, then take one raw yolk and stir together with a silver fork, then 
add lemon juice. Add the oil very slowly then mustard pepper and salt to 
taste, also sugar. Then put this into jellied vinegar and beat until smooth. 

Thin with plain whipped cream. 

# # # # # 

MAYONNAISE No. 2 

Yolks of ten eggs beaten. Mix together one tablespoon flour, one cup sugar, 
one teaspoon salt, one teaspoon mustard, dash cayenne pepper. Sift this mixture 



206 



THE GREATER OMAHA COOK BOOK 



into the eggs and mix thoroughly, add one-half cup cream. Heat one cup water, 
one cup vinegar and one-half cup butter. Pour over eggs, stir and boil in 
double boiler till it thickens. Thin with cream when ready to use. 

^ ^ ^ ^ ^ 

MAYONNAISE No. 3 

Two eggs, one-fourth teaspoon mustard, one teaspoon sugar, one-fourth 
teaspoon salt, two tablespoons vinegar, three tablespoons olive oil. Beat up 
oil with eggs and mustard. Put in vinegar last. 

MAYONNAISE No. 4 

Yolks two eggs, one teaspoon salt, one teaspoon mustard, dash cayenne 
pepper, two tablespoons lemon juice, tAvo tablespoons taragon vinegar, one and 
one-half cups olive oil. 

Chill ingredients thoroughly. Beat eggs and seasoning well. Put in part 
of oil and when thickened add vinegar. Put in remainder of oil and lemon 
juice. Add oil, lemon and vinegar slowly, stirring constantly. Thin with 
whipped cream when ready to use. 

.^j ^ ^* 

BOILED MAYONNAISE No. 5 

Four tablespoons of butter melted and mixed with a table spoon of flour 
and then a cup of milk. Mix a teaspoon of French mustard, one of salt, one 
tablespoon of sugar, a pinch of cayenne pepper with one-half cup of vinegar. 
Beat 3 eggs well and mix with the vinegar. Pour this mixture into the milk, 
stirring all the time, and boil till thick. Cook in a double boiler. Thin with 
cream and add a little whipped cream. 

3£ 3£ 3£ 3£ 4£ 

MAYONNAISE No. 6 

Ten tablespoons vinegar, one tablespoon sugar, two tablespoons mustard 
(dry), one tablespoon salt, pinch cayenne pepper. Stir all together and add 
well beaten yolks of five eggs and four tablespoons cream. Next add well 
beaten whites of the eggs, cook in double boiler and when required thickness 
add tablespoon butter. 

* # # # * 

MAYONNAISE No. 7 

Take three eggs, separate whites from yolks ; beat white to a stiff froth ; 
add one-half teaspoon of dry mustard, sugar, pepper, salt, and one tablespoon 
of oil to yolks of eggs ; beat well together, and add the beaten whites. Then 
take one cup of vinegar, place on fire, and let boil; remove from stove and 
stir in the other ingredients; place back on fire, let it cook slowly until it 
thickens, stirring all the time. Then let it cool, and when cool add one-half 
cup of cream; beat all up' well. This will keep for a week at a time if kept 
on the ice. 

# # # * # 

LEMON MAYONNAISE 

Five eggs, one small tablespoon of Coleman's mustard, cayenne pepper, 
two tablespoons melted butter, juice of two lemons, salt, cream. Break 
eggs into a double boiler, whisk with wire egg beater, pour out a little of the 
beaten egg into a saucer with the mustard and make into a paste which pour 
back into the beaten eggs and beat. Cayenne to taste, add butter, pour in slow- 
ly the strained juice of lemons. Put in double boiler and whisk rapidly until 
thick, add salt, then cool. Thin with cream to make the required consistency. 



THE GREATER OMAHA COOK BOOK 



207 



OIL MAYONNAISE DRESSING 

One cup olive oil, five teaspoons vinegar, one level teaspoon each mustard 
and salt, one half teaspoon sugar, one-fourth teaspoon paprika, yolks of two 
eggs. The utensils and ingredients used should be very cold. Beat yolks with 
the dry ingredients until very light, add oil, a little at a time, until the mixture 
begins to thicken, then it may be added in larger quantities, alternating it with 
vinegar. When finished the mayonnaise should be very thick and smooth. 

PIQUANTE MAYONNAISE 

Mix one tablespoon of capers, finely chopped; one tablespoon of parsley, 
finely chopped; one gherkin, finely chopped, and two tablespoons of tomato 
puree. Add to mixture three-fourths cup of mayonnaise dressing. To obtain 
tomato puree, put one-half can of tomatoes in a small sauce pan, bring to the 
boiling point, and let simmer until reduced to three tablespoonfuls. Then 
rub through a sieve. Of course, in this instance it should be chilled before 
adding to mayonnaise. 

ROQUEFORT CHEESE DRESSING No. 1 

Cream the Roquefort cheese and add olive oil very slowly to form 
paste. Then beat in a little lemon juice and vinegar. Season with salt, pepper, 
paprika and a little Worcestershire sauce. 

ROQUEFORT CHEESE DRESSING No. 2 

Melt one tablespoon of butter, add about two tablespoons of cheese, beat 
thoroughly with a fork, then add the salt, paprika and sugar, to taste ; then a 
tablespoon or two of oil and last about half a cup of vinegar. Beat constantly 
while making. 

RUSSIAN SALAD DRESSING 

Is made by adding a can of Caviare to some Thousand Island Dressing. 

# * # * * 

SALAD DRESSING 

Scald one cup of sweet milk; stir together one egg, one teaspoon mustard, 
one teaspoon flour, one tablespoon butter and two tablespoons of sugar, stir into 
the scalding milk and let it thicken ; take it from the stove and add one-half cup 
of vinegar. 

SAUCE TARTARE 

One-half pint of mayonaise dressing, three olives, one gherkin, one table- 
spoon capers will be needed for this recipe. Chop the olives, gherkins and 
capers very fine, add them to the dressing, and it is ready for use. 

SOUR CREAM DRESSING 

Beat the yolks of three eggs, add a cup of sour cream, two or three table- 
spoons of vinegar, salt and white pepper or paprika to taste. Cook over hot 
water until it thickens, being careful not to let it come to the boiling point or 
it will curdle. 



208 



THE GREATER OMAHA COOK BOOK 



THOUSAND ISLAND DRESSING No. 1 

Put the juice of half a lemon and orange each in a pint fruit jar, add a 
teaspoon of grated onion, three of chopped parsley, ten almonds blanched and 
cut fine, eight olives chopped fine, salt pepper, a quarter teaspoon of mustard, 
half a cup of olive oil. Put on cover and shake until well mixed, then use 
at once. If allowed to stand it should be thoroughly shaken again before using. 
This is excellent to serve with a plain lettuce salad. 



THOUSAND ISLAND DRESSING No. 2 

One cup boiled mayonnaise, one-half cup French dressing, two-thirds cup 
Chili sauce, one tablespoon small onion, one-half chopped pimentos. 

M, M. Mf M. 

W W W W W 

VINAIGRETTE A LA ASPARAGUS 

One hard boiled egg chopped fine, one teaspoon mustard, a little oil, 
pepper and salt, chopped parsley and vinegar. 

# * # * # 

VINAIGRETTE SAUCE 

Mix one tablespoon vinegar, three tablespoons olive oil, one teaspoon 
each chopped capers and scraped onion, season with salt and pepper, or a few 
drops of tabasco salt. 



Sandwiches 



BACON SANDWICHES 

Six slices of breakfast bacon, three stalks of celery, six stalks lettuce, may- 
onnaise dressing. Run bacon through meat chopper, then place in frying pan 
and fry brown. When cool add celery and lettuce stalks, finely chopped; 
mix with mayonnaise and spread between thin slices of buttered bread on which 
has been placed a fresh crisp lettuce leaf. 

CARROT SANDWICHES 

This novel dish is attractive and appetizing to serve at luncheon or supper. 
Slice cold boiled large carrots very thin and put the rounds together with a 
filling of minced corned beef seasoned with salt, pepper, and a dash of mustard 
and moistened with mayonnaise. Garnish each sandwich with a stuffed olive, 
arrange on lettuce leaves, and serve with mayonnaise. 

A*- «V- -V- -V- -V- 

w w w w w 

CAVIARE SANDWICHES 

Mix one-half can caviare, one teaspoon onion juice and a piece of lemon 
juice. Cut thin rounds of bread, butter and spread. 

* # # * # 

CHEESE AND ANCHOVY SANDWICHES 

Cream together a half cup grated cheese, a teaspoon of butter, a teaspoon 
anchovy paste and a salt spoon paprika. Spread on thin slices of white bread. 

CHEESE AND RADISH SANDWICHES 

Chop crisp and tender radishes fine ; chill on the ice ; then mix with them 
grated American cheese and whipped cream. 

CHEESE AND PEPPER SANDWICHES 

Scald the peppers to take off the biting taste and drain them. Lay on the 
ice for some hours. Wipe and mince. Mix two-thirds cream cheese and one- 
third peppers into a smooth paste. Spread upon lightly buttered bread and 
put together in sandwich form. 

^ $r ^ 

CHICKEN SANDWICHES No. 1 

One cup of finely chopped chicken, stewed preferred as more moist. Mix 
with a little gravy, if possible ; if no, a little boiled salad dressing is good. To 
this add just a dash of celery salt. Spread between slices of buttered bread. 

# # # * * 

CHICKEN SANDWICHES No. 2 

Mince the white of roast chicken and mix it with half a can of French 
mushrooms chopped fine, and a half cup of chopped English walnuts ; season 
to taste with pepper and salt, and moisten with melted butter; put the mixture 
between slices of whole wheat bread. 

CUCUMBER SANDWICHES 

Select rather a small cucumber. Slice thin and cover with the following 
dressing: Three tablespoons of vinegar, five tablespoons of salad oil, one 



210 



THE GREATER OMAHA COOK BOOK 



i 



saltspoon of salt, one-half teaspoon of onion juice, one-fourth teaspoon black 
pepper, dash of cayenne pepper. Place cucumbers in dish small enough for 
dressing to cover, then place dish on ice to chill. Spread between thin slices 
of buttered bread. 

DAINTY RIBBON SANDWICHES 

Cut the crust from a loaf of white and of brown bread, leaving them as 
near of a size as possible. Cut three slices one-half inch thick from each loaf. 
Spread with butter, peanut butter, jelly, or cream cheese according to the 
function they are to be used for. Put the six slices together in alternate 
layers and press firmly. Trim the edges of the cube evenly, then with a 
sharp knife cut into slices about three-quarters of an inch thick. These 
make pretty sandwiches which can be handled daintily. 

DEVILED HAM SANDWICHES 

A delicious filling is made by mixing together equal quantities of deviled 
ham and chili sauce. Spread the mixture between slices of thinly cut bread, 
which may be lightly buttered if desired. These sandwiches may be cut in 
fanciful shapes. 

# # # # # 

DREAM SANDWICHES 

Chop one-half cup of pecan meats, one-half cup stoned raisins, one apple, 
and add juice of half a lemon, one desert spoon of sugar; mix. Spread lightly 
between buttered bread. 

# * # # # 

DUTCH SANDWICHES 

PJace between two thin slices of buttered white bread a leaf of lettuce, a 
slice of ham, a slice of cold chicken and a slice of American cheese. 

# # # # # 

EGG SANDWICHES 

Boil two eggs hard 15 minutes. Place in cold water for a second to keep 
white from discoloring, remove shells, and place eggs in a bowl with a piece 
of butter the size of a walnut and chop. When chopped quite fine add a 
dash of pepper, a saltspoon of salt and one-half teaspoon of onion juice. Spread 
between thin slices of buttered bread. 

FILLING FOR SANDWICHES 

Equal proportions of nuts and olives, chop and mix with mayonnaise, 
and spread between thin slices of whole wheat bread. 

# # * # # 

FRENCH SANDWICHES 

Stamp out thin slices of white bread with a cooky cutter. Spread half 
w T ith cream cheese and currant jelly blended to a pink cream. On top of this 
spread a second round of bread fightly buttered and spread with chopped 
pistachio nuts. 

# # * # . # 

HAM SANDWICHES 

Mix half a teaspoon of dry mustard with a quarter teaspoon of sugar, 
add two tablespoons of cold Avater. Have a quarter of a pound of boiled ham 
finely chopped. Add this to the well mixed mustard, spread between thin 
slices of buttered bread. 



THE GREATER OMAHA COOK BOOK 211 

HAM AND DILL SANDWICHES 

Cut thin slices of rye or graham bread, butter and lay between the slices 
two thin slices of ham and thin slices of dill pickle. Cut lengthwise. 

MEAT SANDWICHES 

Take one cup of any cold left over meat, a little canned tomato, one small 
onion if liked, small cold boiled potato, and one beaten egg. Chop all together 
and fry in small patties and you will have a tasty and cheap sandwich meat. 

# # * # * 

MUSHROOM SANDWICHES 

Cut mushrooms in small pieces, cook in butter until tender, season with 
salt and paprika and cream to make good consistency for spreading and let 
it just boil once. Add a little lemon juice and grating of nutmeg and spread 
on thin slices of whole wheat bread. 

NASTURTIUM SANDWICHES 

Substitute for the lettuce leaf petals of nasturtium flowers dipped in 
French dressing. This is a piquant and appetizing sandwich. 

ONION SANDWICHES 

Slice Bermuda onion fine, put between slices of tomato and lettuce leaf. 
Sprinkle with salt, pepper and paprika, and serve between slices of bread. 

# * # * * 

OLIVE SANDWICHES 

i Stone and pound to a paste one dozen large olives and blend into a small 
cup of mayonnaise dressing. Butter thin slices of graham or brown bread, 
spread with the olive paste, take off the crust and cut in halves. 

^ ^ 3£ ^ ^ 

OLIVE AND NUT SANDWICHES 

A 10 cent bottle of olives stuffed with red peppers and a quarter of a 
pound of shelled walnuts. Chop both finely together, mix with a boiled salad 
dressing, and spread between thin slices of buttered bread. 

# # # # * 

OLIVE SANDWICHES 

Use thin slices of white bread, buttered, cut in heart shape. Between each 
two slices place a layer of Neufcchatel cheese mixed to a paste with equal 
quantities of cream and salad dressing and cover with chopped olives. 

PEANUT SANDWICHES No. 1 

Shell and skin freshly roasted peanuts and roll them to fine crumbs on a 
pastry board. Add salt to taste and mix the powdered nuts with enough fresh 
green cheese to make a paste that can be easily spread on unbuttered bread. 
Keep in a cood, damp place until wanted. 

PEANUT SANDWICHES No. 2 

Buy a pint of freshly roasted peanuts. Remove the shells and skins and 
chop finely. Add enough melted butter to make peanuts stick together. Spread 
between thin slices of buttered bread. 



212 



THE GREATER OMAHA COOK BOOK 



PEPPER SANDWICHES 

Fry sweet peppers in butter; cool, chop fine; season with Anchovy catsup, 
and spread with lettuce cut in ribbons, between thin slices of white bread. 

* * * * * 

PIMENTO SANDWICHES 

Grind one small can of pimentos, mix with two cakes of Neufchatel 
cheese, and season with a little salt. If the mixture is too dry add a little oil 
of pimentos. Spread on thin slices of buttered bread, which may be cut in 
any fancy way. 

***** 

RAISIN BROWN BREAD SANDWICHES 

Two loaves Boston brown bread, one-half pound seeded raisins, one-quarter 
pound pecan meats, mayonnaise dressing. Chop alternately in meat chopper 
a handful of raisins and one of nuts until all have been run through the 
meat cutter; mix with mayonnaise and spread between thin well buttered 
slices of Boston brown bread. 

***** 

ROE SANDWICHES 

An appetizing and simple sandwich is made by mixing the yolks of two 
hardboiled eggs with the roe of a salt herring spread on the bread. 

ROQUEFORT CHEESE AND EGG SANDWICHES 

Mix to a creamy paste Roquefort cheese and one hard boiled egg. Add 
salt and paprika to taste, with a dash of lemon juice or vinegar. Chop fine 
a little celery, mix and spread. 

* * * * * 

ROQUEFORT CHEESE SANDWICHES 

Take the cheese and mix with cream until pasty. Then add, pimentos, 
green peppers and walnuts chopped. Serve on lettuce leaf, between bread. 

***** 

RUSSIAN SANDWICHES 

Chop olives fine and moisten with mayonnaise. Cut bread into thin, narrow 
strips, spread one-half with chopped olives and the rest with cavaire. Press 
together in pairs. 

***** 

SALMON AND CUCUMBER PICKLE SANDWICHES 

Chop fine a little salmon and sliced cucumber pickle, pour over it a little 
melted butter, dust with red pepper and salt and spread on bread. 

***** 

SALMON SANDWICHES No. 1 

One-half pound can salmon, six sweet pickles, one pimento, three stalks 
of celery. Spread salmon and mix with pickles, celery, pimento and mayonnaise 
dressing. Spread between thin slices of white bread well buttered. 

* * 

SALMON SANDWICHES No. 2 

Drain oil from one-half can salmon, remove skin and mash fine. Add 
to it the yolks of three hard boiled eggs pressed through a ricer, one-fourth 
teaspoon salt, a saltspoon of paprika, one tablespoon lemon juice, a teaspoon 
minced parsley, and one-fourth cup boiled salad dressing. Spread between 
slices of white or wheat bread. 



THE GREATER OMAHA COOK BOOK 213 

SANDWICH PASTE 

One box caviar, three hard^ boiled eggs, oiie box sardines, juice one-half 
lemon. Chop sardines and eggs, add lemon juice, caviare and paprika. Spread 
on white bread with lettuce leaf. 



SANDWICH FILLINGS 

Equal parts of boned and skinned sardines and cream cheese mashed to a 
pulp together produce a combination which tastes almost exactly like goose 
liver paste, though much cheaper and easily digested. 

Chipped beef, chopped fine and mixed with mayonnaise, is a simple, in- 
expensive and delicious sandwich filling. 

■ # # * ■ # # 

SARDINE SANDWICHES 

French sardines are best. Buy a 25 cent box. Remove skin and backbone 
from the fish. Mash well and add a tablespoon of lemon juice. This spread be- 
tween little salteens is dainty. 

SWEET SANDWICHES 

One-half pound dates, chopped One tablespoon melted sweet chocolate 

One-half pound figs chopped One scant cup sugar 

One cup cocoanut One cup pecan meats 

Put the mixture into a double boiler and stir well. When simmered about 
10 minutes, remove from fire, and when slightly cooled beat to a creamy paste 
and spread on fresh rye bread. 

^ S J& 4? ^ ^ 

TOASTED CHEESE SANDWICHES 

Put a half pound of American cheese and a little canned pimento through 
the food chopper. Add enough butter to soften, pepper and salt to taste. 
Spread between pieces of bread, and toast in gas oven. Serve hot. 

###.#* 

TRI-COLORED SANDWICHES 

Chop separately tender celery stalks, a green pepper which has been scald- 
ed in boiling water, the seeds and coarse vein inside removed and slices of 
canned pimentos : mix each with mayonnaise dressing, and spread on slices 
of bread which have been prepared for sandwiches. They can be mixed to- 
gether after chopping and adding the mayonnaise or can be spread separately 
on the slices one over the other very thinly, taking care that the mixture does 
not go quite to the edge of the bread so as to soil the fingers or gloves if served 
at a reception, in which case they should be very small. 

TOASTED CREAM CHEESE SANDWICHES 

Cut slices of white or of graham bread thin, butter lightly, and spread one 
with cream cheese. Press the two slices firmly together and toast the outside 
of each before a quick fire. Send to table wrapped in a napkin. 

# # * *• * 

WALNUT SANDWICHES 

Shell English walnuts, blanch and chop, and to every tablespoon of mits 
allow a good half tablespoon of cream cheese; rub well together and spread on 
thin slices of crustless white or graham bread. 



f 



SAUCES— Fish, Meat and Vegetable 



SAUCES OF MANY KINDS 

How to make the sauces which add to the deliciousness of many dishes: 

The French are the best sauce makers, and their sauces always have a 
distinctive flavor, secured by varied seasonings little used by the average 
American cook. Chives, chervil, garlic, Parmesan cheese, onions, bay leaf, pep- 
pers, dried herbs, catsup, tabasco, tarragon vinegar, spices, mushrooms, paprika, 
bottled sauces, all play their part. 

The chief difficulty with the novice is in overdoing. Everything must be 
so blended as to make it impossible to detect just what flavoring is used. 

Brown sauces have for foundation brown stock and browned butter and 
flour. If not dark enough it can be colored with caramel or roux. The careful 
cook keeps on hand bottled caramel. It is made by cooking a quarter of a 
pound of granulated sugar in a sauce pan until dark brown, stirring constantly ; j 
add a pint of cold water, draw to one side and let it simmer for 15 minutes. 
Strain and bottle. A few drops are added to soups and sauces. 

Roux is nothing but the thickening of sauces. It is made both brown and 
white. For the former melt butter slowly, add flour, stir constantly until 
brown. Cool a few minutes, then stir in the stock. Return to fire and stir 
until it boils. 

For fish, mayonnoise and Hollandaise sauce are often the basis with 
various ingredients ,as sardines, capers, anchovies, shrimps, added. Both white 
and brown sauces are changed by adding tomatoes, olives, cheese, port wine, 
sherry, lemon, oranges, horseradish, mint or any desired flavor. 

* * * * # 

APPLE SAUCE 

Cut up apples, just cover Avith water and if lemon flavor is desired add a 
few slices. Boil until apples are tender and then put through a fine strainer. 
Add sugar to taste, put back on stove and let come to a good boil, stirring 
constantly to prevent burning. Flavor with cinnamon or nutmeg if desired 
and serve cold. 

*##.*.# 
BROWN SAUCE 

. Make like a white sauce but cook the flour and butter together until they 
turn brown but do not burn; then add a cup of meat or vegetable stock and 
stir until it thickens and becomes smooth. A little minced onion may be cooked 
with the butter and flour, or after cooking a tablespoon of Worcestershire 
sauce or some tomato catsup may be added. 

A vegetable stock may be made by cooking together carrots, turnips, green 
peppers, onions, celery stalks and tops, with a bay leaf, two or three cloves 
and allspice, salt and pepper. Cover with plenty of water and simmer until 
■ the juices are extracted, then strain. This stock will keep in the refrigerator 
for a week if well salted, and can be used the same as meat stock. It can be 
made of the vegetables on hand, coarse celery and onions and carrots pre- 
dominating, and thus use up much that would otherwise be thrown away. 

* * * # # 
BUTTER SAUCE 

One kind is made of melted butter, parsley cut very fine, and lemon 
juice to taste. 

L 



THE GREATER OMAHA COOK BOOK 215 

CHUTNEY SAUCE No. 1 

One pound brown sugar, two ounces salt, one-fourth pound onions chopped 
fine, one-fourth pound mustard seed, one-fourth ounce cayenne, one-eighth 
j pound garlic (this may be left out), six pounds apples boiled in three pints of 
vinegar till soft. Then mix together and put in mason jars. 

."t * # * # * 

CHUTNEY SAUCE No. 2 

Two pounds apples, three-fourth pounds raisins chopped, one ounce white 
mustard seed, salt to taste, one pound granulated sugar, two red peppers, 
six small onions, one-half cup mint leaves cut fine. One quart of mild cider 
vinegar boiled about 5 minutes. When cold pour over the other ingredients 
and stir daily for ten days. Then put away in Mason jars. Chop apples 
and onions separately. 

* * # * * 

WHITE SAUCE OR CREAM SAUCE 

Heat together a tablespoon of butter and flour each; then stir in a cup 
of hot milk for white sauce, cream for cream sauce. Stir and cook until it 
is smooth ; season with salt and pepper. If desired thin add more milk or 
cream. 

% % % ^ % 

EGG SAUCE No. 1 

Make as above, and add two to four hard-boiled eggs chopped fine. 

CUCUMBER SAUCE 

Pare and chop a cucumber very fine, hang up in a piece of cheese cloth 
to drain for 20 minutes, beat one-half cup of double cream, to which add 
a level teaspoon of salt, one-fourth teaspoon of white pepper, two tablespoons 
of lemon juice or vinegar, beat in very gradually just before serving, add the 
drained cucumber. Serve on salmon or any kind of fish or meat salad. 

CRANBERRY SAUCE 

Good cranberry sauce cannot be made if the sugar is allowed to boil in 
with the berries. After the cranberries are soft and strained through a 
colander add a scant pound of sugar to a quart of berries, bring to a boil, and 
cook 4 minutes. Put three-fourths of a pint of boiling water on the berries 
when first cooked. 

* # # * * 

DRAWN BUTTER SAUCE 

Rub together a rounding tablespoon of butter and flour each ; pour over 
it stirring, a cup of boiling water, and when it reaches the boiling point add 
a level teaspoon of salt, one-fourth teaspoon of white pepper two tablespoons of 
lemon juice or vinevar, beat in very gradually just before serving, add the 
drained cucumber. Serve on salmon or any kind of fish or meat salad. 

* * * # # 

EGG SAUCE No. 2 

Six hard-cooked eggs, rieed ; one cup cream, one tablespoon butter. Place 
ingredients in double boiler, cook 20 minutes. Tomatoes may be added if 
fllavor is desired. Remove, add chopped parsley and pour hot over cauliflower, 
asparagus or fish. 



216 



THE GREATER OMAHA COOK BOOK 



FISH SAUCE 

One cup cream, yolks of three eggs, tablespoon of flour, cook like custard, 
when cool add chopped olives, parsley and catsup. 

GIBLET GRAVY 

Clean and wash the giblets and put them on to boil, in a small pot, covered 
with water, and season them with salt and a little pepper. Let them boil 
till tender, then drain off the broth, but do not throw it away. Chop up 
giblets fine and put back in broth, make gravy in your usual way, strain, 
and when ready to serve add your chopped giblets. 

SAUCE HOLLAND AISE No. 1 

Beat half a cup of butter to a cream, stir in one at a time the yolks of 
three eggs, a tablespoon of lemon juice and a few grains of cayenne. Set the 
bowl it is mixed in over boiling water and beat with an egg beater until it 
begins to thicken; then beat in gradually a quarter cup of boiling water. 
Add a half teaspoon of lemon juice last. It should be thick as soft custard, 
but should not be allowed to boil or be too long on the fire or it will curdle. 
This is delicious on asparagus, Swiss chard, carrots and turnips cut in length- 
wise strips, and boiled separately, then combined and the sauce poured over 
them. 

SAUCE HOLLAND AISE No. 2 

Pour two tablespoons of vinegar — tarragon preferred — over a rounding 
tablespoon of chopped onion and a bay leaf. Heat to boiling point, then cool. 
Rub two rounding tablespoons of butter and one of flour together, place over 
the fire and add slowly, stirring, a cup of boiling water; when it boils strain 
the vinegar into it, add a level teaspoon of salt and half as much pepper, re- 
move from fire and stir in the beaten yolks of two eggs, heat a little but not 
to boil, and strain into a hot sauce boat. Lemon juice may be used in the 
place of vinegar. If to be served with a boiled fish, the water in which the 
fish is cooked can be used in place of the boiling water. 

^ ^ -K* ^ ^H* 

HORSERADISH SAUCE No. 1 

One-fourth cup brown sugar put in skillet and let brown. Then add two 
tablespoons of vinegar and one-half cup of soup stock or water and allow 
to simmer. Add two gingersnaps, salt, pepper, paprika to taste and one-half 
bottle horseradish. Let cook well for about 15 minutes. 

HORSERADISH SAUCE No. 2 

Grind up four rounding tablespoons of fresh horseradish, add the yolk of an 
egg and a level teaspoon of salt ; whip six tablespoons of thick cream to a stiff 
froth, fold it into the horseradish, add gradually a tablespoon of vinegar and 
serve at once. 

One-half of a bottle of horseradish can be used if the fresh cannot be 
procured. 

*. # . * , * # .. 
MAITRE D HOTEL SAUCE 

It is made from one tablespoon each of butter, chopped parsley and lemon 
juice, with one-half teaspoon of salt and one-half saltspoon of pepper. Rub 



THE GREATER OMAHA COOK BOOK 



217 



butter to a cream, add lemon juice, parsley, salt and pepper, stirring until 
smooth. Spread over top of broiled fish or beefsteak. 

JELLIED MAYONNAISE FOR FISH 

Add one and a half tablespoons Knox's gelatine which has been soaked in 
cold water for 30 minutes, to a cup of clear beef or chicken stock, which has 
been heated. When this has cooled, stir into it a half cup of olive oil, a 
tablespoon of vinegar or lemon juice, salt, pepper and the beaten yolk of an egg. 

JELLY SAUCE FOR GAME 

One tumbler of currant or grape jelly, one tablespoon butter, one table- 
spoon sherry or red wine, slice lemon. Melt jelly, add slowly butter, let 
boil one minute. Remove and just before serving add wine. 

MINT SAUCE No. 1 

One cup of cider vinegar, two cups of brown sugar ; buy 5 cents worth of 
fresh mint leaves, wash clean and chop up; boil all together for 15 minutes; 
then strain and bottle for use. This is good and will keep for years. 

MINT SAUCE No. 2 

One-quarter pint vinegar, four tablespoons of chopped mint, and two 
tablespoons of sugar. Let stand an hour or more before using. 

NEWBERG SAUCE 

Beat the yolks of three eggs light ; stir into them a cup of sweet cream, 
half a teaspoon of salt and a pinch of red pepper. When these ingredients 
are well amalgamated, put them into the inner vessel of a double boiler and 
cook steadily, stirring constantly until the sauce thickens. Have heated in 
another vessel — covered — half a cup of sherry and add just before serving 
the sauce. 

This is used for lobster a la Newburg and various other dishes familiar to 
us all. The wine is added at the last, lest it might curdle the cream. 

# * # # # 
OYSTER SAUCE 

Drain and wash half a dozen large oysters, throw into a sauce pan and 
heat until the gills curl and the juice flows ; remove oysters and chop or cut 
in small pieces. Add to the liquor in the saucepan enough milk to make a 
pint, stir together a rounding tablespoon of butter and flour each, mix with it 
a tablespoon or two of the hot milk and oyster liquor, then turn it into the 
lkjuor remaining in the pan and cook, stirring until it is thick and smooth. 
Season with salt and pepper, and when ready to serve add the chopped oysters, 
just heating through and serving at once. 

# * * * * 

SPANISH TOMATO SAUCE 

One can tomatoes to which has been added grated clove of garlic, one 
small onion cut in squares, one-half teaspoon sugar, salt and pepper to taste, 
a few crushed chilli peppers, piece of butter size of a walnut. Stew the entire 
mixture slowly about 45 minutes. Very nice over broiled steak. 



218 



THE GREATER OMAHA COOK BOOK 



TOMATO SAUCE FOR BOILED BEEF 

Take five to six large and very ripe tomatoes, remove skins and seeds 
and chop them up. Then put them in a frying pan with two tablespoons of 
olive oil and a pinch of salt and pepper and a little chopped parsley, and if 
you wish a very small piece of garlic. Let it cook gently, and serve without 
passing through a strainer. 

$f ^ ^ 

TARTAR SAUCE 

Use any kind of thick mayonnaise (oil mayonnaise preferred). To a cup 
add heaping tablespoons of the following chopped fine, green pepper, celery 
olives and pickles. Mix thoroughly in mayonnaise and serve with fried or 
broiled fish. 

TOMATO SAUCE No. 1 

Cook a can of tomatoes with a bay leaf, two or three cloves and a slice of 
onion for a few minutes and strain. Then brown one tablespoon flour in 
tablespoon butter, add the strained tomatoes and let come to a boil. 

^ ^ ^ ^ 

TOMATO SAUCE No. 2 

Place in an enamel kettle six tomatoes, or half a can, one stock of celery, 
one-half of small onion, four sweet green peppers, two sprigs of parsley, one 
bay leaf, six cloves one cup of stock or water. Simmer 20 minutes, press 
through a coarse strainer, add one tablespoon Of lemon juice, one teaspoon of 
sugar, one-half teaspoon of salt. Serve cold. 



Pudding Sauces 



BRANDY SAUCE No. 1 

One-fourth cup butter Yolks of two eggs 

One cup powdered sugar Whites of two eggs 

Two tablespoons brandy One-half cup milk or cream 

Cream the butter, add sugar gradually, then brandy very slowly, well 
beaten yolks and milk or cream. Cook over hot water until it thickens. Pour 
onto beaten whites. 

5? $r ^fe 

BRANDY SAUCE No. 2 

One cup sugar, one egg, butter size of a walnut, one tablespoon butter, 
two tablespoons cold water. Beat up all together and add one-half pint 
milk or water; boil until thick, flavor with brandy or wine to taste. 



CARAMEL BRANDY SAUCE 

Make same as brandy sauce, substituting brown sugar in place of powdered 
sugar. 



CARAMEL SAUCE 

One-half cup granulated sugar, one-half cup boiling water. Melt sugar 
in frying pan until dark brown and a burnt odor is noticeable, then add cold 
water slowly, boil until syrupy. 

# # # * # 

CUSTARD SAUCE 

One egg One cup sugar 

One-half cup hot milk 

Beat egg to a froth and add other ingredients. 

# * * # # 

HARD SAUCE No. 1 

One-third cup butter One teaspoon lemon extract 

One cup powdered sugar One-third teaspoon vanilla 

Cream the butter, add sugar gradually, and flavoring. 

C; — * #*# * 

HARD SAUCE No. 2 

Three tablespoons butter Five tablespoons powdered sugar 

Cream thoroughly, flavor to taste with either nutmeg, brandy or vanilla. 



WHIPPED CREAM SAUCE 

Make hard sauce as above and add one cup of whipped cream. 

# # . #j # # 

LEMON CREAM FOR PUDDINGS 

Five yolks, one-half cup sugar, rind and juice of three lemons, a brandy 
glass of water ; when boiled and thickened remove from fire and let cool. When 
cold and ready to serve, add beaten whites and put on top of lemon mixture 
and serve cold on pudding. 



220 



THE GREATER OMAHA COOK BOOK 



LEMON SAUCE No. 1 

One tablespoon of butter cereamed, one cup of sugar, one teaspoon of 
flour, rind and juice of one lemon, one egg, pinch of salt, one-half pint of 
boiling water (scant). Let come to a boil and serve. 

^ ^ ^ ' 

LEMON SAUCE No. 2 

Beat yolks of two eggs well, one-half cup of granulated sugar, cream thor- 
oughly, then add rind and juice of one lemon, and last the beaten whites. 
Mixing all thoroughly. 

PINEAPPLE SAUCE 

One pineapple and one bunch of rhubarb cut in small pieces, two and one- 
half cups sugar and one cup water. Cook like' preserves. Serve cold. 

3£ 

SHERRY SAUCE 

Beat the yolks of two eggs until thick and add gradually while beating 
a half a cupful of sugar, powdered. Beat the whites until stiff ; flavor with 
three tablespoons of sherry wine. 

* % # # 

STRAWBERRY BUTTER 

Beat two rounding tablespoons of butter to a cream, then beat in a cup of 
powdered sugar. When light and smooth, beat in one at a time, crushing 
them, six or eight strawberries. Make in a mound in a pretty dish and chill. 
This sauce can be used for any kind of a hot pudding. 

STRAWBERRY SAUCE COLD 

Boil a cup of sugar in a half cup of water until it threads from the tines 
of a fork, being careful not to stir it after it begins to boil; remove from the 
fire and when very slightly cooled add a cup of strawberry juice and a table- 
spoon of lemon juice; mix thoroughly and chill before using. This sauce may 
be used for sundaes and any kind of cold puddings. The strawberry butter is 
a hard sauce, this is a liquid one. 

3£ ^ ^ ^ ^ , 

WINE SAUCE No. 1 

Four eggs, one cup sugar, one cup wine. Separate eggs, beat yolks with 
sugar, then add one cup wine, one cup water; cook, and stir constantly until 
thick. Cool and add stiffly beaten whites which have been slightly sweetened. 

% ifr # ^ 

WINE SAUCE No. 2 

One cup of wine Two whole eggs 

One-fourth cup of water Juice of one-half lemon 

One cup of sugar 

Mix well together, put on fire, stir constantly until thick and serve hot. 



Soups 



CREAM OF ASPARAGUS SOUP 

Take one quart of the hard rejected portions of asparagus; cover them 
with quart of water. Boil slowly until asparagus is very tender, press through 
a colander, add pint of milk and pint of cream mixed. Thicken with two table- 
spoons of flour blended with two tablespoons of butter, season with salt and 
pepper. Stir well until mixture reaches the boiling point ; add parsely and 
some fresh celery, both cut fine, before serving. 

ASPARAGUS BOUILLON 

Asparagus bouillon should be a clear meat bouillon with asparagus tips 
heated and added just before the serving. 

BEAN AND TOMATO SOUP 

Soak one pint of beans over night in water. Next morning cook till soft 
then put through a sieve with half a teaspoon of salt , half a can of tomatoes, 
cook 20 minutes, strain and serve. Can be made the day before served. 

# # # ' # # 

CREAM OF BEEF SOUP 

Boil till tender five good sized beets; while hot, skin and chop fine. Sim- 
mer in a quart of rich milk till they are pulpy. Strain, season and thicken like 
any cream soup. Serve with a spoon of whipped cream in each plate. 



PUREE OF CAULIFLOWER 

Thicken two quarts of good stock with a little flour and boil for a minute 
or two. Wash carefully two small cauliflowers, divide off the sprigs and cook 
until tender in boiling salted water. Drain and place them in the soup tureen, 
with a small piece of butter, pour the boiling soup over, and serve with grated 
cheese. 

# # # # # 

CREAM OF CELERY SOUP 

This can be made from the outer tough stalks of the celery head. Wash 
and scrape and when you have the equivalent of two heads cut in inch pieces, 
use the leaves, and cook slowly for 45 minutes in a quart of water, or water and 
white stock. Season to taste. 

When tender pass through a puree sieve. Add a quart of hot milk and 
when it comes to the scalding point thicken witli two tablespoons of flour 
rubbed smooth with two tablespoons of butter and cook with a little of the 
boiling soup. Do this in a small sauce pan. Turn into the soup or larger 
kettle; stir until all is thickened and smooth, add a tablespoon of minced 
parsley and a half cup of cream, and serve with souffle balls or toasted croutons. 

***** 

CREAM OF CHEESE SOUP 

Put in a double boiler one quart of milk and half an onion. When at 
scalding point remove onion and thicken milk witli two Level tablespoons of 



222 



THE GREATER OMAHA COOK BOOK 



butter and two of flour rubbed together. Season with salt and pepper and 
stir in two-thirds of a cup of finely grated cheese and an egg beaten light. 
Serve immediately. 

# # # # # 

CREAM CHICKEN SOUP 

One cup of chicken (minced), two cups of chicken broth, one-half cup 
of rice, one teaspoon of salt, one tablespoon of minced celery or parsley, one 
teaspoon of onion juice and a dash of cayenne pepper. Cook until the rice 
is tender, then rub through a colander; stir in two cups of hot milk or thin 
cream and thicken with one tablespoon of flour. Boil gently 5 minutes and 
serve in cups with one teaspoon of whipped cream in each cup. 

* # # * # 

CHICKEN CREAM SOUP 

Boil an old fowl, with an onion, in four quarts of cold water until there 
remains but two quarts. Take it out and let it get cold. Cut off the whole of 
the breast and chop fine. Mix with the pounded yolks of two hard boiled 
eggs and rub through a colander. Cool, skim, and strain the soup into a soup 
pot. Season, add the chicken and egg mixture, simmer 10 minutes, and pour 
into the tureen. Then add a small cup of boiling milk. 

CHICKEN BOUILLON 

Crack the bones, particularly at the joints, cover well with water and 
simmer gently, not allowing the water to boil hard, until all of the gelatinous 
substance is dissolved. Strain off the liquid and add the required seasonings 
of pepper, salt, onion if liked, and a tiny bit of mace. If a very clear bouillon 
is required, let it become cold, skim off the fat and set on the range to melt, 
Add the white of an egg and the washed shell, crushed fine, and beaten in 
with the white until the latter is foamy, then stir the liquid occasionally until 
it begins to boil; let it boil until it comes up clear in the center, then strain 
through cheese cloth'. Can then be placed in the refrigerator until ready to 
use, when it can be heated to serve. The bones of fowls, particularly of young 
ones, are very gelatinous and make rich bouillons, but no amount can be given 
for seasoning where the bones are used without much meat, as the amount 
of gelatine varies so much. When cold, if very rich, it will be like a jelly. 

COLD SOUPS THICKENED WITH GELATINE 

When you get the habit of serving cold soups you will never set a dish 
of hot soup before your family in dog days. The cold soups are really aspic, 
made of soup stock and vegetables, just as you make any soup and thickened 
with enough gelatine to give them the proper consistency. Cold soup is served 
in cups. Chicken comes first in popularity, then tomato, then beef stock, 
In preparing soup to be served you must be particular to have it well seasoned. • 

Parsley, Celery and bay leaves give soup a good flavor, and a 
bit of red pepper adds piquancy. The water in which vegetables are boiled 
and the creamed vegetables left over may be converted into summer soups, 
cream soups, by the addition of milk and soup stock thickened. 

When the vegetables are used, as spinach, celery, asparagus, peas, beans, or 
any vegetable pulp, it is first boiled until tender, then rubbed through a 
fine sieve and added to the milk and soup stock in the proportions of two 
cups of vegetable pulp to one quart of soup stock or milk, or half stock and 
half milk. 



THE GREATER OMAHA COOK BOOK 



223 



SAME RULE APPLIES TO ALL CREAM VEGETABLE SOUPS 

By using this rule for cream of spinach, soup can be made from any 
vegetables. Boil the spinach until tender, drain chop, and rub through a 
sieve. Add two cups of the pulp to one quart of milk or stock or half parts 
of each. Put on the fire and thicken with one tablespoon of butter and two 
tablespoons of flour. Season with salt, onion and pepper. It is made richer 
by adding a half cup of cream and beaten with an egg whip. Cream of to- 
mato is one of the popular summer soups. 

The tomato and the milk are heated separately, the latter being cooked 
and strained. A bit of soda is added to the tomato and it is stirred into the 
milk, not vice versa. Season with salt, pepper and butter to taste. 

# * # # # 

FRUIT BOUILLON 

Peel three apples and core, add to them one-half cup of seeded raisins, 
six chopped figs, the same of apricots, one-half cup of ground nuts. Pour 
over one pint of boiling water and let simmer over the fire for 40 minutes. 
Remove from the fire and rub through a sieve. To the liquor add one cup of 
fruit juice, juice of two oranges and one lemon, one pint of water. Chill and 
pour into long stemmed glasses. Whip one cup of cream and with a teaspoon 
dispose in the chilled fruit bouillon. Serve with graham wafers. 

# * # # * 

SOUP A LA GARDEN 

One cup of white meat of chicken, six chopped mushrooms, one table- 
spoon of minced parsley, one carrot chopped fine, two pints of boiling water. 
Cook until water is reduced to a pint. Rub through a sieve. Add one pint of 
milk, two teaspoons of flour rubbed into half a cup of cream, saltspoon of salt, 
and a half teaspoon of pepper. Return to the fire, reheat, and serve. Good 
served cold. 

# * # * # 
GUMBO 

Chop fine a small onion, roll in flour, brown in two tablespoons hot butter, 
add one can tomatoes, one can okra and small pieces of ham. Season with salt, 
pepper, chopped parsley, celery, and brown all together. Add to one quart of 
soup stock that has been strained. Put in crab, shrimp or oysters. Let 
soup cook down to desired quantity, with all ingredients in it. Must be 
thick. Serve with rice. 

# # # # * 

MUSHROOM SOUP 

To make one quart of this appetizing cream soup allow one-half pound 
of fresh mushrooms; peel and wash them and put in a porcelain lined kettle, 
with one pint of boiling water, a little salt and a teaspoon of lemon juice. 
Boil slowly until very tender, then remove from the broth and press through 
a colander. Return to the liquor and add one tablespoon of butter and one of 
flour rubbed smooth in a little cold milk. Stir over the hot fire until the 
mixture boils and is smooth, then add one pint each of milk and cream and 
continue stirring until the mixture reaches the boiling point. Season with 
salt, pepper, a dash of cayenne and a tablespoon of mushroom ketchup. Serve 
very hot. 

CREAM OF MUSHROOM SOUP 

Chop one-half pound fresh or dried mushrooms, add one quart chicken 
soup, seasoned with onion, salt and pepper. Cook 20 minutes, and rub through 



224 



THE GREATER OMAHA COOK BOOK 



a sieve. Put two tablespoons butter on sauce pan, add two tablespoons flour, 
when it bubbles add two-thirds cup of the mushrooms and the soup liquid. 
Then stir in the rest of the mushrooms, and add one cup of cream and two 
tablespoons sherry wine. 

* # * * # 

OYSTER STEW No. 1 

Boil one quart of milk with one tablespoon butter, add salt, pepper and 
chopped green pepper and celery. Put in oysters and boil until the ends curl. 

OYSTER STEW No. 2 

Boil one pint milk, adding salt after milk comes to a boil. Two table- 
spoons butter. Pepper and paprika to taste. Heat oysters in a separate pan, 
then add to hot milk. This will prevent the milk from curdling. 

##### 

BOHEMIAN PEA SOUP 

Soak one cup of split peas in water over night. In morning set on stove 
to cook. When half done put in onions, small piece of garlic and a piece 
of carrot. When well cooked put through sieve and place back on stove. Thin 
with water. 

Put one-half tablespoon butter and one tablespoon flour in spider and let 
cook to a nice brown, add to the soup. Serve with bread cubes fried brown 
in butter and serve with parsley. 

* # "" * # # 

POTATO SOUP 

Dice two large potatoes, put on to boil. Add two tablespoons of tomatoes, 
a little celery, salt, paprika to taste, and let boil until potatoes are done. Brown 
one-half onion in one tablespoon butter, add one heaping tablespoon flour 
and let this brown. Then add one-half cup cold water, mix with potato water 
and let come to boil. 

^ ^ ^? 

POTATO WHISK SOUP 

Boil three medium sized potatoes until done. Mash fine, add a teaspoon 
each of salt and white pepper, tablespoon of butter, three cups of milk, one arid 
a half cups of boiling water. Place on fire and let come to boil before removing 
from fire, stir in the beaten whites of two eggs, and serve at once with crisp 
salt crackers. 

^? ^ ^£ 

CREAM OF RICE SOUP 

Boil one cup rice in a quart of water, with a tablespoon each of minced 
parsley and celery or a teaspoon of celery seed. When rice is soft put through 
a coarse sieve, add a pint of hot milk and one tablespoon of butter ; boil up 
and pour over toasted cubes of bread. 

* # # # * 

RICE TOMATO SOUP 

Cook one-half can of tomatoes with a little soup stock or gravy, also add a 
sliced onion. Boil 15 minutes, strain, and add three tablespoons partially 
cooked rice, let whole cook a few minutes. Serve with salt and pepper and 
little paprika. 



THE GREATER OMAHA COOK BOOK 225 

SOUP 

I The following proportions are calculated for four or five persons. Place 
in saucepan about five pints of cold water and a piece of beef a little over two 
pounds, chosen by preference from the rump. Place the saucepan on a mod- 
erate fire, and as soon as the liquid gets hot and the scum begins to form take 
caije to remove it immediately with a spoon. 

When the liquid has boiled thoroughly place the saucepan at the side of 
the fire, so that the cooking may continue slowly. When the scum has been 
completely removed add three onions, two cloves, the white part of two leeks, 
a branch of celery, several leaves of chervil, two carrots, a turnip, and a 
mite of garlic, parsley and half an ounce of salt. Cover the saucepan and 
take care that it does not stop boiling for 3 hours or longer. 

CREAM OF TOMATO SOUP No. 1 

Melt one tablespoon of butter, scald and slice four large tomatoes and let 
simmer in the butter. Put this through a colander and add a half a teaspoon 
of soda, pepper and salt to taste ; one pint of milk, let come to a boil in double 
cooker. Add a teaspoon of flour dissolved in a little milk and then add 
the tomato mixture. Let this come to a boil and serve with diced bread 
browned in hot butter. 

CREAM OF TOMATO SOUP No. 2 

' Put two saucepans on the fire. In one put two and a half cups of milk and 
scald it. In the other put two tablespoons of butter. When it is melted add 
three tablespoons of flour and stir till smooth and bubbles. Then add the 
milk and stir till thickens. Then pour into this one 10 cent can of tomato 
soup which has been heated. Do not dilute the can of soup but use full 
strength. Heat and serve. 

TOMATO SOUP 

Take one quart of strained tomatoes, bring them to the boiling point, and 
add one and a half pints of rich milk. The milk should be all turned into the 
tomatoes at once so as to dilute the acid, which will prevent the milk from 
curdling. Bring to the boiling point again, add one tablespoon butter, salt 
to taste, and it is ready to serve. Make the croutons out of whole wheat 
bread. Cut the bread into cubes one-half inch square and toast in oven until 
delicate brown. Drop ten or twelve of the cubes in each dish of soup just 
before serving. 

* # # * # 

YELLOW TOMATO BOUILLON 

To one quart of cooked yellow tomatoes, add one-half teaspoon of baking 
soda and place over the fire ; beat the yolks of one egg and add to a pint of milk, 
into this mixture stir one pint of boiling water, mix well with the boiling 
tomatoes and remove from the fire. Add one-half teaspoon of celery salt, 
a pinch of salt and black pepper and serve hot. 

# # & # # 

VEGETABLE SOUP No. 1 

Take two medium sized carrots, parsnips and turnips and cut in dice, 
and with one tablespoon of fat let stew over very low fire for about 30 minutes 
(mixing a few times to prevent scorching), then add a little onion, celery and 
green pepper, also ripe tomato, all cut real small, and stew 1 hour'. Add a 



226 



THE GREATER OMAHA COOK BOOK 



teaspoon of flour and stew 5 minutes longer. Add enough water to serve six 
people, and boil until vegetables are soft. Salt and pepper to taste. 

One can of peas can be added, if desired, 10 minutes before serving. 

* * # * * 

VEGETABLE SOUP No. 2 

Brown one onion in one tablespoon of butter or fat and one tablespoon of 
flour, then add one quart of water, one can of tomatoes, strained. Two potatoes 
cut in dice shape, two carrots cut in small pieces a little cabbage, celery and 
parsley, two or three ears of corn or one can corn and peas. Let cook until 
vegetables are tender. 

* # * # , * 

WHITE MOUNTAIN SOUP 

To one level teacup of cold cooked rice add one ounce of dry grated 
cheese, one cup of vegetable stock (liquor remaining from cooking peas, cab- 
bage, etc), one and one-half pints of hot milk, one level teaspoon each of salt 
and pepper. Put these ingredients into a sauce pan. Stir over the fire until 
it boils, then remove and pour into soup plates. Beat the white of one egg 
untill stiff, salt lightly: with teaspoon dispose the egg in little mounds on the 
surface of the soup. Serve with cone shaped wafers. 



Vegetables 



COOKING VEGETABLES 

Hints on cooking vegetables : 

After preparing vegetables, place in cold water for some time before 
using. Always let water boil before putting them to cook, and continue to 
boil until done. 

Turnips should be peeled and boiled from 40 minutes to 1 hour. 
Beets, boil from 1 to 2 hours; then put in cold water and slip skin off. 
Spinach, boil 20 minutes. 
Parsnips, boil from 20 to 30 minutes. 

Onions, best boiled in two or three waters, adding milk the last time. 
String beans should be boiled 1 hour and 30 minutes. 
Shell beans boil 1 hour. 
Green corn, boil 10 minutes. 

Green peas should be boiled in little water as possible ; boil 20 to 45 minutes. 
Asparagus, same as peas ; serve on toast with cream gravy. 
Cabbage should be boiled from 1 to 2 hours in plenty of water ; salt while 
boiling. 

Winter squash, cut in pieces and boil 20 to 40 minutes in small quantity of 
water ; when done press water out, mash smooth , season with butter, pepper 
and salt. 

ASPARAGUS 

Wash and scrape or peel asparagus, cut off tough ends and put on to 
boil in cold water, and cook until tender. Drain, sprinkle with cracker crumbs, 
and cover with drawn butter, or make a rich cream sauce, and pour over 
asparagus. ».#•.##.# 

ASPARAGUS ON TOAST 

In preparing asparagus wash first, then each piece must be handled sepa- 
rately to test it and take off the tough end where the stalk will break 
easily. The tender parts may be left whole or cut into half inch 
pieces and boiled in salted water until tender. The tips will soften in 10 or 
15 minutes, so it is best not to put them in the boiling water until the rest has 
been boiling for 20 minutes. In another pan heat some milk or cream, and into 
this drain the liquid from the asparagus. Thicken with butter and flour. Cut 
square pieces of toasted bread, dip them into the cream gravy, and lay them 
on a hot platter. Add the asparagus to the remainder of the gravy and 
pour over the toast. The tough ends can be used for soup, or they can be 
boiled for 30 minutes, skimmed out, and thrown away and the water used 
for boiling the rest of it. , # # # # # 

ASPARAGUS WITH SAUCE HOLLAND AISE 

Heat two cans of asparagus and cover with the following receipe for 
sauce: Melt three ounces of butter, stir in half a tablespoon flour; when bub- 
bling add slowly one cup boiling water, stirring constantly, and half a cup 
of lemon juice, a little grated nutmeg, salt, and pepper, and lastly the well 
beaten yolks of three eggs; simmer for a minute after eggs have been put in, 
but do not allow to boil violently. Place the saucepan in another pan of warm 
water until needed. 



228 



THE GREATER OMAHA COOK BOOK 



ASPARAGUS WITH ORANGE SAUCE 

Tie asparagus in a bunch and cook with heads above the salted water. 
Put two tablespoons of lemon juice, one of water and a quarter teaspoon each 
of salt and paprika with the grated rind of half an orange over the fire, and 
when boiling, add half a cup of butter, creamed, then beat in one at a time the 
yolks of four eggs. 

Set the mixture over hot water and stir until it thickens, then add the 
juice of the orange and bring again to a point just below boiling ; pour over 
the asparagus and serve at once. 

# * * # # 
ARTICHOKES 

Boil artichokes in cold water, to which a little salt has been added, until 
tender. Drain and serve with Hollandaise sauce, or drawn butter or may- 
onnaise. 

# # # # # ' 

BEANS AND POTATOES 

String and cut in small pieces, one quart of wax beans. Fry four or 
five pieces of bacon in a pan, add beans, a little water and cook for a little 
while. Then peel and dice two medium potatoes, add to beans, season with 
salt and pepper, and cook until done. 

LIMA BEANS 

Shell and put into cold water and let them stand a while, then drain and 
put them into boiling water and cook until tender. Pour off the water and 
season with a little milk, butter, pepper and salt, and let simmer a few minutes 
before serving. If you use dried lima beans soak over night, and it takes about 
2 hours cooking until beans are tender. 

# * # # # 

SPICED BEANS 

One quart of green string beans, remove strings, cut lengthwise once 
and crosswise twice, and boil until tender. Make a sauce by mincing and 
browning one large onion in a tablespoon of butter, adding two heaping table- 
spoons of flour, also browned. Add enough bean liquor to make a thick sauce. 
Season with two tablespoons of sugar, one of vinegar, six whole cloves and 
two crushed bay leaves, salt and pepper to taste. Add beans and simmer. 
Slice one lemon, add to beans and serve. 

-V- -V- -V- 

VS* •7C* "75* "?V* -Jr 

STRING BEANS 



One quart string beans Salt- 
Two tablespoons butter Pepper 
Two tablespoons flour Paprika 
One cup stewed tomatoes Little sugar 



Boil beans in salt water until tender. Brown to a light brown the flour 
and butter, add tomatoes and beans which have been drained, and if too thick 
add some of the water in which the beans have been boiled. Season to taste. 

^ $f ^ ^ ^ 

SWEET AND SOUR BEANS 

String, wash and cut lengthwise one quart of green beans. Melt fat or 
butter and add one-half onion, cut up in small pieces. Let this brown. Add 



THE GREATER OMAHA COOK BOOK 



229 



beans and enough water to boil nicely. Season with salt and sugar to taste. 
When almost done add one teaspoon corn starch dissolved in two tablespoons 
vinegar. 

BAKED BEETS 

Bake in a moderate oven till tender, rub off the skins, baste with melted 
butter and lemon juice, put in the oven a few minutes and serve hot. 

% % % % a? , 

NEW CABBAGE 

One head of cabbage shredded fine in one pint of water, boil till cabbage is 
about half done, then add medium sized potato cut in dices, when both are 
well cooked, heat three tablespoons of soft fat, in which brown two tablespoons 
of flour, put cabbage and potatoes into this, season with salt and pepper, let 
simmer for 10 minutes, stirring all the while to prevent burning. 

# # # # # 

VIRGINIA CABBAGE 

Select a fine pointed head of cabbage, cut off the top for a lid. With a 
pointed knife cut out the interior until the walls are about one inch thick. 
From the heart taken out chop fine enough to fill a cup, put into a bowl, add 
a cup each of ground veal and ham or chicken and ham, a green pepper chopped 
fine, one grated onion, six rolled crackers, two eggs, one cup milk, two table- 
spoons melted butter, half teaspoon each of celery and table salt, quarter tea- 
spoon white pepper, two dashes of cayenne. Work all together, fill cabbage, 
tie on lid, put in cheese cloth bag, place in salted water. Keep cabbage well 
covered and boil 1 hour. Slice crossAvise and serve with a cream dressing. 
This is a most delicious dish. 

CABBAGE AU GRATIN 

Wash, chop and soak a small cabbage in cold water. Boil in salted water 
for 5 minutes, drain; make a white sauce as for the ladies' cabbage, add four 
rounding tablespoons of grated cheese and if desired the mashed yolks of two 
hard boiled eggs and the chopped whites, put a layer of this sauce in the bottom 
of a buttered baking dish, then a layer of the cabbage and alternate, having 
the last layer the sauce, covered with a layer of bread crumbs. Bake in a 
quick oven 20 minutes. This makes a nice substitute for meat. 

Cauliflower may be prepared in the same Avay. 

* * # # # 

LADIES' CABBAGE 

Cut a small head of cabbage into eighths and cover with cold water for 
an hour. Shake out the Avater and put in a kettle of boiling Avater, add a tea- 
spoon of salt and cook uncovered 1 hour. Make a Avhite sauce of two rounding 
tablespoons of flour and tAA 7 o of butter with a pint of milk, drain the cabbage 
from the boiling Avater, put on a dish and cover with the sauce. The cabbage 
Avater may be added to the soup pot. Cabbage is rich in a volatile oil that 
contains hydrogen and sulphur, and Avhen rapidly boiled in a covered kettle 
the oil is driven off and makes the strong odor. If gently boiled in salted AA^ater 
in an open kettle this oil will be retained and the odor prevented. Cooked in 
this way it is easily digested; in the former the flavor is spoiled and it is diffi- 
cult of digestion. In preparing cabbage for cold slaAV ahA r ays soak it in cold 
water after shredding, then drain and dry before putting on the dressing. 



230 



THE GREATER OMAHA COOK BOOK 



HOT SLAW 

Slice cabbage as for cold slaw, using one-half cabbage. Heat in a dressing \ 
made of yolks of two eggs slightly beaten, one-fourth cup cold water, one 
tablespoon butter, one-fourth cup hot vinegar and one-half teaspoon salt, I 
stirred over hot water until thickened. 

^ ^ *X' 

SWEET AND SOUR RED CABBAGE . I 

Heat some fat and one large onion cut fine, when brown put in cabbage, 
cook until tender, then add two tablespoons vinegar, sugar to taste, little salt, 
few raisins and a little flour. 

CARROTS AND PEAS 

Peel and dice carrots, then take one tablespoon fat and a small onion cut j 
fine, when browned add carrots, cook until tender, add one can of peas, one i 
tablespoon vinegar, sugar to taste, salt, then add one tablespoons flour. 

; X* -X : ^ 

CAULIFLOWER AU GRATIN 

Break the boiled cauliflower into small flowerets. Place them in a pudding 
dish in alternate layers with cream sauce and grated cheese. Cover the top 
with crumbs moisten with butter, and bake until the sauce bubbles through the 
crumbs. 

tfe £fc 

MOCK CAULIFLOWER 

Chop together one-half of a small head of cabbage and one stalk of celery. 
Cook thirty minutes or until tender in just enough water to cover. When j 
done add one cup of milk, season with salt and pepper and a small piece of 
butter and thicken a little. 

CAULIFLOWER WITH TOMATO SAUCE 

Boil a fresh cauliflower, then drain it carefully. Sprinkle with white 1 
pepper and place on a hot dish. Pour over it a cup of tomato sauce, sprinkle | 
with fried bread crumbs, add a spueeze of lemon juice, a dash of pepper, a j 
small bit of butter, and a quarter of a pound of grated cheese. Place in oven | 
until hot and serve. 

CAULIFLOWER, WHITE SAUCE 

Carefully wash your cauliflower and boil until, tender in water with salt 
and one-half tablespoon butter. "When done lay in a rather deep dish. Pour j 
over it a white sauce made as follows : Rub one-eighth pound of butter with 
one level tablespoon of flour, a dash of salt and pepper and about one-half 
cup of warm water. Set on stove and cook until well mixed, but don't let 
it boil. Remove and add juice of one-half lemon, a little chopped parsley and 
a little grated nutmeg. 

s}£ j^. 

SUPREME OF CELERY 

Cut two heads of celery into inch pieces and cook in salted water until 
tender. Make a white sauce with two rounding tablespoons of flour and two 
of butter cooked together, then add two cups of the water in which the celery 
was cooked and when well cooked and smooth remove from the fire, add the 
celery, a saltspoon of pepper, and the yolks of two eggs beaten and mixed with 
four tablespoons of cream, and heated over hot water. Do not let the mixture 
boil after adding the yolks. 



THE GREATER OMAHA COOK BOOK 



231 



CREAMED CELERY 

Use all pieces of celery which do not look inviting for the table ; wash 
clean, remove leaves and all rusty looking places, cut into one-half inch pieces, 
and boil in salted water until tender. Allow water to cook away some, and then 
to it add milk enough to cover the celery, and thicken with butter and flour 
rubbed together. 

CHESTNUTS AND PRUNES No. 1 

Wash the prunes and soak in cold water over night ; stew in this water, 
adding a few slices of lemon, a few cloves and a small piece of stick cinnamon. 
Peel the chestnuts and remove the skin b}^ pouring boiling water over them. 
Simmer the chestnuts in a little hot fat until tender, with a pinch of salt add 
the chestnuts to the prunes, mix carefully so as not to break the chestnuts. 
Before serving add a little cornstarch dissolved in cold water, and let boil a few 
minutes. 

***** 

CHESTNUTS AND PRUNES No. 2 

Peel and blanch one pound chestnuts, brown a small onion in one table- 
spoon fat, add chestnuts and a little water, and cook until tender. Soak 
prunes over night, cook and when tender ad dsugar to taste, chectnuts and one 
cup Rhine wine. Thicken with a teaspoon of flour and let come to a boil. 

GREEN CORN 

Do not overcook green corn. Ten minutes in boiling water is quite enough ; 
longer toughens it. 

Leftover corn can be used for fritters for the next meal, in this way : Cut 
corn from cob and to three ordinary ears add one large cup of milk, one egg 
well beaten, salt and pepper to taste, and enough flour to make a thin batter. 
Sift one teaspoon of baking powder with the flour. Fry the same as any 
batter cakes or drop by spoonfuls into boiling fat for corn fritters. 

In cutting corn from the cob, either for soup, scalloped corn, or pickle, 
slant your knife so that the grains will be cut in two, and then scrape rest of 
corn from cob. You will find it much more tender. 

j^. j^. j^. 

SCALLOPED CORN 

Cut corn from cob, slanting knife so as to split as many grains as possible, 
to five cups of corn take one and one-half cups of bread crumbs, one egg, and 
one-half cup sweet milk, salt and pepper to taste ; a pinch of red pepper adds 
a fine flavor. Mix the corn, egg, and milk. Put in a baking dish half inch of 
corn and sprinkle a thin layer of crumbs over it. Continue this way until ma- 
terials are used up. Pour over all half a cup of cream and put in a moderate 
oven till it browns. If cream is not on hand melt two tablespoons of butter 
and pour over the last layer. In using canned corn omit the half cup of milk. 
Too much crumbs spoils the dish and makes it pasty. 

^f 1 4^ 

CORN FRITTERS 

Grate one dozen ears of corn. Add three eggs, one cup milk, little sugar, 
salt and pepper, one teaspoon of baking powder. Flour enough to stiffen and 
fry in deep fat. 



322 



THE GREATER OMAHA COOK BOOK 



FRIED CORN 

Cut the cooked corn from the cob. Heat your spider and add enough 
butter to fry the corn. Add the corn and season with salt and a little pepper. 

• ' ' # # * # # 

GREEN CORN BALLS 

To two cups of grated corn add a beaten egg, a teaspoon each of sugar, 
melted butter and salt. Add enough flour to make into balls, roll in flour and 
fry in deep fat. 

* # # # # 

CORN FRITTERS 

Cut off the kernels from the cob, season with salt and pepper, add a small 
amount of flour and a few tablespoons of cream, just enough to hold the corn 
together. Make into flat round cakes, lay in a frying basket and fry in deep 
fat. Serve with panned chicken. 

CORN PUDDING 

Grate ten or twelve ears of corn, add four tablespoons of melted butter, 
a teaspoon of salt and the beaten yolks of three or four eggs ; lastly the stiffly 
beaten whites ; turn into a buttered baking dish and bake about 40 minutes. 
This can take the place of a meat dish. 

* * * * * 

BAKED EGG PLANT 

Peel the egg plant boiled till done, then pour off the water, mash fine, add 
pepper, salt and butter to taste. Put in a shallow pudding pan and over the top 
place a thick layer of crushed crackers. Bake 30 minutes in moderate oven. 

m * * # * ' 

EGG PLANT 

Peel and cut in thin slices, the purple kind, sprinkle with salt and pepper, 
and let drain on a tipped plate for 45 minutes. Make a light batter with one 
egg, flour and a little water, dip the slices into it and fry in butter or crisco. 
Eggs and crackers may be used instead of the batter, or just flour. 

* # # # * 

STUFFED EGG PLANT 

Halve tender plant, scoop out contents, leaving a half inch wall. Chop 
the inside, cook 10 minutes in boiling water ; drain ; add to pulp three table- 
spoons bread crumbs, one tablespoon butter, salt and pepper, one-half of an 
onion minced, two tablespoons minced ham. Fill shells, bake 20 minutes and 
serve as a side dish. 

4? ^ ^ ^ 

KOHLRABI 

Boil the leaves in salt water until tender ; when done drain and pour cold 
water over them. Squeeze out all the water and chop fine. In a spider have 
some hot fat, in this brown a little finely chopped onion and mix in this the 
chopped leaves. Peel the Kohlsabi quite thick, slice thin and simmer in hot 
fat until tender. Mix all together, season with salt, pepper and little ginger, 
also add a little soup stock. 

MACARONI WITH CHEESE AND TOMATO 

Boil macaroni in salt water about 20 minutes. Remove from fire, drain 
and place layer of macaroni in bottom of buttered baking dish ; cover with 



THE GREATER OMAHA COOK BOOK 



233 



layer of cheese cut fine or grated, and some chopped green pepper. Repeat 
until dish is filled and pour over this one can tomato soup thinned with a little 
water or milk. Bake slowly in moderate oven. 

***** 

MACARONI WITH CHEESE ON TOAST 

Have ready a cup of macaroni which has been boiled in salted water and 
cut up rather finely. This means a cup after cooking, not before, and the pieces 
should be half an inch or more in length. Melt a tablespoon of butter in a 
skillet, and add one tablespoon of cornstarch and stir until well mixed. Add 
gradually half cup of sweet thin cream and cook 2 minutes. Add quarter 
teaspoon of salt, a dash of cayenne pepper, and quarter teaspoon of mustard. 
Into this sauce stir first your macaroni, then half pound of mild American 
cheese, grated. Stir and simmer gently until the cheese has melted, then turn 
the mixture out on triangles of toasted bread. Serve at once. 

* **.*..*. 

MUSHROOMS AND BACON 

Pick the mushrooms carefully and stew for a few minutes in a little brown 
sauce or stock and one tablespoon butter, have ready some rounds of hot 
buttered toast and crispy fried slices of bacon ; on each slice of toast place a 
slice of bacon and on that a mushroom, or if small two or three, sprinkle with 
finely chopped parsley and pour sauce around. 

Jfe Jfr Jfe Jfc JB. 

"TV* "A* *A* "A* W 

OYSTERS ON MUSHROOMS 

Saute in butter as many large mushrooms as there are people to be served. 
Put into the butter also medium sized* oysters which have been washed and 
drained, and saute them until the edges curl. Gut in thick slices a large tomato 
or toast thin rounds of bread, lay one on each saucer that goes with a glass bell, 
on that the mushroom with the stem up, and around the stem lay the sauted 
oysters, and put bits of butter. 

If the toast is used add a bit of oyster juice to the fat in which the oysters 
are sauted, and pour over the toast ; season to taste, using a little tomato catsup, 
if toast is used, cover with a glass bell, and heat thoroughly in the oVen. Saucer 
and bell should be set on a doily on a china plate, before the guest, and another 
plate set at the left hand above the serving plate, so that the bell can be re- 
moved and set upon it. The mushroom and oysters should be eaten with an 
oyster fork ; with toast fingers if tomato is used in the dish. 

* * * * * 

MUSHROOMS ON TOAST 

Brown one large piece of butter and one-half onion cut fine. Add a 
few mushrooms to the above. Then scramble as many eggs as desired and 
mix with mushrooms, add parsley and serve on toast. 

* * * * * 

APROPOS OF MUSHROOMS 

Where they are lacking from the larder when needed to give a Little spice 
of extra elegance and a good substitute which is little known. Try fried 
radishes, peeled and browned, in plenty of butter. When brown and tender 
add to the steak, and the similarity of the flavor will be a surprise. 



234 



THE GREATER OMAHA COOK BOOK 



STEWED MUSHROOMS 

Put small mushrooms in a saucepan with a little water and stew for 15 
minutes. Add butter and salt and flour to make as thick as cream and let 
boil for a few' minutes more. When ready to serve add two teaspoons of 
cream. Serve on toast. 

***** 

MUSHROOMS AND TOMATOES 

A quick and simple mushroom entree is where the little fungi are served 
with tomatoes. The canned love apples are available for this dish when the 
fresh cannot be had. Take half a can of the thick part of tomatoes (when the 
fresh are used, one pint), add a teaspoon of paprika with the like amount of 
salt. Simmer till it thickens, now add a dash of onion juice and half a can of 
the mushrooms. Cook 10 minutes and serve with sandwiches made of whole 
wheat bread with filling of chopped olives and mayonnaise. 

3k ik A it 

MUSHROOM PATTIES 

For six shells allow half a pound of mushrooms. Wash and peel them and 
cut into slices. Cook one tablespoon of butter and one of flour together in 
a sauce pan until well blended; then add half a cup of white stock and half 
a cup of cream and stir together until perfectly smooth. Add the mushrooms 
and stir slowly for 15 minutes. Season with a teaspoon of lemon juice, a grat- 
ing of nutmeg and cayenne pepper to taste. Heat the patty shells in the oven, 
fill with the mixture, pour any that may remain around them, serve hot. 

***** 

PARSNIPS 

Boil until tender in a little salted water ; skin them, cut in strips, dip 
in beaten egg, and fry in melted butter or fat. 

^ ^ 

BAKED PEPPERS 

For each pepper use one raw tomato, one small onion, one-fourth small 
green pepper. Chop fine and add enough cracker or bread crumbs to thicken 
like dressing. Remove seeds and core and stuff peppers and add a teaspoon 
of butter. Bake until done. 

sjfc $k ^* ^ ^ 

GREEN PEPPERS STUFFED WITH CAULIFLOWER 

Select medium sized peppers, cut off tops, remove seeds and cut off stems 
so peppers will stand up. Fill with creamed cauliflower that has been well 
seasoned, and stand them up in a baking pan and bake from 20 to 30 minutes 
or until peppers are well cooked and tender. Save enough flowerettes of the 
cauliflower hot, to stick one in the center of the opening of the top of each 
pepper. 

***** 

GREEN PEPPER, TOMATO RICE 

Cook a cup of rice, mix with two cups of cooked tomatoes, properly sea- 
soned. Cut off the tops of half a dozen large peppers, take out the seeds and 
the large veins and drop the peppers in boiling water for 10 minutes. Then 
fill with the mixture, sprinkle over the top grated cheese and bread crumbs. 
Put a bit of butter on top and bake 15 minutes or until browned over the top. 



THE GREATER OMAHA COOK BOOK 



235 



POTATO CROQUETTES 

Boil potatos and mash or put through the ricer. To each pint of potatoes 
add a level tablespoon of butter, a teaspoon of salt and a beaten egg. Mix 
and add if necessary two or three tablespoons of hot cream or milk. Shape 
on a board on which a few fine crumbs have been scattered, roll in beaten egg, 
to which a large tablespoon of milk or water is added, then again in the crumbs 
and fry in fat which is smoking slightly in the center. If the fat is kept at the 
right temperature the croquettes should not crack or soak fat. It is best to 
put in only a few at a time, that the heat may not be too much reduced. 

# * * # # 

POTATOES AU GRATIN 

Slice one quart of cold boiled potatoes. Put layer of potatoes in a baking 
dish, season with salt and pepper and grated cheese. 

Make a white sauce of one pint of milk and one tablespoon of flour and 
one tablespoon of butter. When this reaches the boiling point or becomes 
thick pour over the potatoes and bake for 30 minutes. 

BAKED POTATOES 

These baked in their skins will always come out more dry and mealy if 
a small piece be cut off one end to allow steam to escape in the cooking. Also 
greece the skins and the potatoes will remain soft and the skins will come 
off easily. 

# * # # # 

BAKED POTATOES WITH EGGS 

Six potatoes Six tablespoons grated cheese 

Six eggs Six teaspoons butter 

Bake potatoes, when done cut off top, remove half of the inside and drop in 
a raw egg, salt and pepper to taste, drop in tablespoon of grated cheese and 
one teaspoon of butter. Put in hot oven for 5 minutes. 

POTATO DROPS 

Boil potatoes in jackets very dry. After removing from water place in 
oven a few minutes to dry thoroughly, then remove peeling. Next day grate 
the potatoes. To each large potato allow one egg, beat the whites very stiff, 
mash the yolks with the grated potatoes and season with salt and pepper, then 
add the whites. Allow one teaspoon to each potato drop and fry in hot butter 
or lard as doughnuts. Serve with fish. 



POTATOES WITH CHEESE SAUCE 

Mash potatoes and form in conical shapes. Pour over them a cheese sauce 
made by adding grated cheese to a thin cream sauce. Add a bit of salt and 
paprika. 

. POTATO DUMPLING 

Cut up bread into dice and brown in butter to be put in center of dumpling. 
Cook six potatoes with jackets on. Pee and mash. Add salt, lump of butter, 
two eggs, about one cup of flour. Mix well, then take browned bread and roll 
in above mixture, forming small dumplings. Boil salt water, drop dumplings in 
and boil about 5 to 8 minutes. 



236 THE GREATER OMAHA COOK BOOK 



CHEESE POTATOES 

Six potatoes, one tablespoon milk, one tablespoon melted butter, one 
tablespoon grated cheese. Salt and pepper to taste. 

Wash and bake potatoes, cut in halves, scoop out, being careful not to 
break shells. Put through ricer, add milk, butter, cheese, salt and pepper. 
Return mixture to shells and brown well. 

SWEET POTATO CROQUETTES 

Two cups well seasoned sweet potatoes, two yolks of eggs, one tablespoon 
chopped parsley, one and a half tablespoons butter, dash cayenne and nutmeg. 

Stir over fire until potatoes leave side of pan. When cold form into 
small croquettes, roll in egg and bread crumbs and fry in hot fat to an amber 
color. 

# * # * # 

FRENCH FRIED POTATOES 

Peel and slice the potatoes lengthwise about an eighth of an inch thick, 
let them remain in cold salted water for an hour or longer, dry in a cloth and fry 
in hot deep fat. Do not put too many in at a time ; when brown take out and 
drain, sprinkle with salt. 

# # # # * 

CANDIED SWEET POTATOES No. 1 

Peel and cut potatoes lengthwise. Put in pan, dot generously with pieces 
of butter, sprinkle with brown sugar, a little maple syrup, and two cups 
of water. Put in oven and cook until tender and brown. 

CANDIED SWEET POTATOES No. 2 

Boil sweet potatoes till tender, when cold slice thinly lengthwise, place in 
buttered baking dish, sprinkle over two tablespoons of brown sugar, and dot 
with bits of butter. Put on another layer and repeat with butter and sugar. 
Pour over the top four tablespoons of sherry Avine. Bake in quick oven till 
brown. Serve in dish they are baked in. 

DUTCH POTATOES 

Peel good sized potatoes. Take apple corer and make a funnel through 
lengthwise. Take frankfurters and draw through potatoes. Place in drip- 
ping pan and lay a blanket of bacon on each potato. Pepper lightly and bake 
until potatoes are tender, baste once in awhile with dripping and hot water. 

# * # * * 

SOUTHERN SWEET POTATOES 

Boil six medium sized potatoes till nearly done, peel, and cut the long way 
in one-half inch slices. Fill a baking dish with layers of slices thickly covered 
with brown sugar and bits of butter. Pour over one-half cup of boiling water 
and cook in hot oven 20 to 30 minutes. 

GLAZED SWEET POTATOES 

Peel freshly boiled sweets and lay in a greased dripping pan and a good 
oven. As they begin to crust over, baste with butter, repeating several times 
as they brown. When glossy and of a golden color serve. 



THE GREATER OMAHA COOK BOOK 



237 



STUFFED SWEET POTATOES 

Bake six large, well shaped potatoes. Cut in two lengthwise. Scoop 
out contents and to them add a generous quantity of butter, pepper and salt to 
taste, and a little cream or milk. When beaten light and smooth, refill shells, 
heaping up roughly, brush with butter, and brown in a hot oven. 

SWEET POTATO PINEAPPLE 

Boil, peel and mash five good sized sweet potatoes. Add one large table- 
spoon of butter, one teaspoon of salt, one tablespoon of best brown sugar, 
and a dash of grated nutmeg and mace. Mold into the shape of a pineapple 
on a greased pie plate. With the tip of a teaspoon make the little depressions 
resemble those of the pineapple and put into each a tiny bit of butter. Brown 
in a hot oven. 

POTATOES ROASTED WITH MEAT 

Wash and pare potatoes of uniform size. One hour before the roast is done 
put them in the pan with the meat and baste every 10 minutes with the drip- 
pings. 

* # # # # 
CROQUETTES 

To two cups hot riced potato add three tablespoons butter, one-half tea- 
spoon salt, dash of pepper, and a beaten egg. Shape in croquettes, egg, and 
crumb, and fry in deep fat. 

GEORGIANNAS 

Season one pint mashed potato with one-half teaspoon salt, one-quarter 
nutmeg grated, one-half teaspoon cinnamon, two tablespoons each cream and 
butter. Mix well, add two beaten eggs. Bake in buttered individual molds 
till brown. 

BROWN SWEET POTATOES 

Boil till they can be pierced with a fork, but not till tender. Remove skins, 
dust with sugar, roll in melted butter and brown in the oven. 

# # # # # 

LYONNAISE POTATOES 

Put one and a half tablespoons of butter in a frying pan. When melted 
add a scant tablespoon of chopped onion; let it slightly color, then add two 
cups of cold boiled potatoes cut into dice. Stir until the potato has absorbed 
all the butter and become slightly browned; then sprinkle with salt, pepper 
and a tablespoon of chopped parsley. Mix well and serve very hot. 

POTATO PUDDING 

To each potato one egg, stir yolks of eggs with little sugar, grate potatoes 
and mix very lightly, add a little lemon rind and juice and very little salt; 
grease spider and bake 30 to 45 minutes. 

SWEET POTATO PUFF 

Put four cups of mashed sweet potato over the fire with the beaten 
yolks of two eggs, one-half cup of cream, one teaspoon of salt, mix well, re- 
move from the fire, add the stiffly beaten whites of the eggs, .heap into a 



238 



THE GREATER OMAHA COOK BOOK 



conical loaf on a buttered pan, brush with the white of egg and melted butter 
and brown in a hot oven. Can also be baked in well buttered individual molds 
and turned out on a platter when done. 

POTATO SHALET 

Peel and cut raw potatoes in dice shape. Brown an onion in butter or 
suet and put in potatoes and cover with water. Let boil until tender. While 
they are boiling soak two or three slices of white bread, then squeeze dry as 
possible, then add one egg, salt and pepper and add this to the potatoes. 
Then take a baking dish with two tablespoons of fat heated, turn in the con- 
tents, bake for 1 hour. Serve with apple sauce. 

# # # # # 

SCALLOPED POTATOES 

Slice raw potatoes very thin; place in buttered pan a layer of potatoes, 
salt, pepper, and bits of butter, until pan is full ; cover with milk and bake 
1 hour, with pan covered, then remove cover and brown. 

# # # # # 

SARATOGA FRIED POTATOES 

Cut potatoes into thin slices (a slaw cutter is very good for this). Put 
them in cold water over night with a small piece of alum to make them crisp. 
Rinse in cold water, and dry with crash towel; fry light brown in deep' fat. 
Put in colander to drip. To be served hot, sprinkled with salt. 

#***'* 
SARATOGA CHIPS 

Cut in thin slices same as above, only lay in bowl and cover with chopped 
ice about 1 hour. Dry, fry and serve as above. 

RICE WITH GREEN PEPPER 

Wash and put in pudding pan that has been greased with drippings, one- 
half cup rice, one minced green pepper (seeds removed), one teaspoon salt, 
two tablespoons butter, and one cup of water. Steam 2 hours and 30 minutes 
over boiling meat or soup. This is an excellent substitute for potatoes. . 

# # # * # 

SOUFFLE OF RICE 

Cook four tablespoons of rice in a quart of milk with four tablespoons of 
sugar. When done remove from the fire, and when cooled, but still warm, add 
to it four yolks of eggs, six whites beaten to a stiff froth, and a tablespoon 
of vanilla. Mix well, and pour into a deep, buttered fireproof dish, sprinkle 
powdered sugar on the top and set in a good oven. Leave it until it has 
risen and browned, then serve immediately. 

'T? *X* *H" 

HOW TO BOIL RICE 

The whole secret lies in plenty of water and rapid cooking. For a cup 
of rice which has been rinsed in cold water six cups of boiling water should be 
provided, and this should be in a saucepan and at a galloping boil when the 
rice is turned into it. The boil should be maintained and the rice should not 
be stirred. Shake the saucepan occasionally and if the rice seems inclined to 
stick loosen it from the bottom with a fork, but except for that leave it un- 



THE GREATER OMAHA COOK BOOK 



239 



touched until at the end of 20 minutes you find that a grain of it is soft between 
the fingers. Take it from the fire at once and drain off the water and either 
leave the rice in the saucepan at the back of the stove to dry off, as you 
would potatoes, or else turn it into a colander, set this over a pot of hot water, 
throw a clean cloth over the rice, and let it stand and steam until you are 
ready to use it. Every grain should be whole and firm, yet tender, and the 
grains should not stick together. Always use a fork to stir rice. 

RICE CASSEROLE 

Boil one cup of rice until tender. Chop fine half pound of any 'cold meat, 
season with salt, pepper, celery salt, and teaspoon of finely chopped onion. 
Add one beaten egg, two tablespoons cracker crumbs, and enough hot water 
to pack nicely. Butter a small mold, line bottom and sides with rice, then add 
the meat mixture and cover with rice. Steam 45 minutes. Loosen around 
edges of mold, turn out on platter, and pour tomato sauce over it. 

^ t& %r ^? 

SPANISH RICE 

Put on one quart water to boil with one teaspoon salt, put two cups of 
rice in same and let boil until rice is cooked. Then put through a colander and 
let cold water run over it. Butter your pan with a good sized piece of butter. 
Put half the rice in pan, then add half a green pepper cut up very small, 
one-half pint tomatoes, and put on the first layer of rice. Then add other half, 
and add the other half of pepper and one-half pint of tomato and a good 
sized piece of butter. Cover this with bread crumbs and bake for 20 minutes. 
Put a little piece of butter on top of all. 

* # # # * 

RICE TOMATOES 

One cup rice, one can Campbell's tomato soup, two green peppers, two 
stalks celery. Cover rice with lots of water, add salt and cook till soft. Then 
put in colander and pour cold water over same. Then add above ingredients 
and cook for about 10 minutes. 

* . . # * * « 

RICE AND CHEESE 

Three-fourths tablespoon butter Milk 

Two and a half cups rice Cayenne pepper 

One-fourth pound mild cheese 

Cover bottom of buttered dish with cooked rice ; dot over with butter, 
sprinkle with grated cheese and seasoning. Repeat, making three layers. Add 
milk to half depth of dish, cover with buttered bread crumbs and bake until 
cheese melts. 

^ ^ 4£ 

RISSOTO CREOLE 

Three tablespoons butter, one cup rice ,two and three-fourths cups highly 
seasoned brown stock. Canned pimentoes. 

Melt butter in hot frying pan, add rice and stir constantly until rice 
is well browned. Add stock, heated to boiling point, and cook in double 
boiler until soft. Turn on serving dish, garnish with pimentoes cut in fancy 
shapes and cover with Creole sauce. 

Sauce — Cook two tablespoons chopped onions, two tablespoons chopped 
green pepper, one tablespoon chopped red pepper or canned pimentoes and 



240 



THE GREATER OMAHA COOK BOOK 



four tablespoons chopped fresh mushrooms with three tablespoons butter for 
5 minutes. Add two tablespoons flour, one cup tomatoes, one truffle thinly 
sliced, one fourth cup sherry wine, and salt to taste. 

* # # * # 

SPAGHETTI 

Bacon, cut in twelve to fifteen dices ; one-half medium sized onion, one-half 
can tomatoes, one green pepper, cut up ; about one-fourth package spaghetti. 

Fry bacon in dices. Put in pot, add tomatoes, heat, then break spagheti 
in long pieces and lay on top in layer, then layer of onions cut up, and sliced 
or chopped green peppers, another layer of spaghetti and another layer of 
onions, etc. Let cook slowly until ready to serve. Do not stir more than neces- 
sary. Do not cook spaghetti before using. 

SPAGHETTI AND TOMATOES 

One small package of spaghetti, one-half can of tomatoes, or half a glass 
of catsup may be used instead ; one pound or more of steak ground or put 
through food chopper, four or hve good sized onions, sliced or chopped. Cook 
the spaghetti in the usual manner in boiling salted water, and in another 
vessel have the other ingredients cooking at the same time. "When the spaghetti 
is tender, throw all together and allow to cook for some time, seasoning to 
taste with salt and pepper, and a large tablespoon of butter, Superior to 
the usual way of cooking spaghetti. Serve hot. 

* * * * * 

SPAGHETTI— Italian 

Cook one package spaghetti in boiling salt water for 20 minutes. Let 
one can of tomatoes come to a boil and strain. Add one grated onion, a little 
grated garlic, salt, paprika and one green pepper, chopped. Melt one table- 
spoon butter, with one tablespoon flour, when browned, add tomato mixture.. 
Drain spaghetti in a colander and pour tomato mixture on spaghetti. Add 

grated American or green cheese. 

***** 

SPINACH 

One peck of spinach washed four or five times, let boil in two quarts 
of water until tender ; drain, chop fine and prepare as follow : 

Three tablespoons butter or other soft fat. heat and brown two onions 
cut fine, brown two tablespoons of flour in this, add spinach, season with 
pepper, salt and nutmeg, add one cup of soup stock or hot water, let cook for 
10 minutes, add one egg. well beaten in to it. Serve with garnish of hard boiled 
eggs. 

***** 

ITALIAN SPINACH PIE 

Take leaves from a peck of spinach, put in kettle of salted boiling water, 
boil 3 minutes, strain them dry. and cut up. Add to it six beaten eggs, six 
tablespoons of Italian olive oli. one tablespoon of chopped parsley and garlic, 
salt and pepper to taste. A little grated nutmeg, a little onion juice, one-half 
cup of grated parmesan cheese. Mix all well in bowl and pour in a baking 

dish, and bake 30 minutes in a slow oven. 

***** 

BRUSSELS SPROUTS 

After washing soak in cold salted water for an hour or longer. Put the 
sprouts on to boil in salted water aboutlo minutes, drain and serve with cream 
sauce or drawn butter. 



THE GREATER OMAHA COOK BOOK 



241 



BAKED SQUASH 

Cut in pieces, scrape well, bake from 1 hour to 1% hours, according to 
thickness of the squash. When done add salt, pepper and butter. 



FRIED SQUASH 

Peel and cut the squash into thin slices and sprinkle it with salt. Let 
it stand a few moments ; then beat two eggs, and dip the squash into the egg, 
then fry brown in butter. 

SUCCOTASH 

Mix equal parts of corn, cut from cob, and any kind of beans ; boil them 
separately; then stir them lightly together and season with butter, salt and 
add a little cream if convenient. 



TO PEEL TOMATOES 

If ripe tomatoes are dipped in boiling water for an instant, then placed 
in the icebox until mealtime the skin will slip off and the tomato will be harder 
and firmer than they are when done other ways. 

# & * # * 

BAKED TOMATOES 

Cut out centers of tomatoes, chop with a few bread crumbs, add celery 
enough to flavor, also a little parsley, butter, salt, pepper. Fry two slices 
bacon brown and cut in small pieces and add. Fill tomatoes and place in 
baking pan with bits of butter. Bake slowly 1 hour. Fine served with fish 
or game. 

# # # * * 

BAKED TOMATOES WITH PEPPERS 

Remove the seeds and partitions from two sweet peppers, put the peppers 
in boiling water for 5 minutes to parboil, then drain and cut in thin stripes. Cut 
firm, fresh tomatoes in halves, sprinkle with the peppers, dot with bits of butter 
and dust with pepper and salt. Place in well buttered pan and bake until done. 

TOMATO CROQUETTES 

Cook tomatoes with a slice of onion, a sprig of parsley, two cloves and a 
teaspoon of sugar. When this is done strain through a colander, add half as 
much cooked rice as tomatoes, one beaten egg, three tablespoons grated 
cheese, one tablespoon butter, salt and cayenne to taste. Cool, shape into 
croquetts, roll in crumbs, then in egg and again in crumbs, and fry in deep fat. 

# * # # * 

SCALLOPED TOMATOES 

Scald and skin enough tomatoes to fill a quart baking dish, put a layer of 
tomatoes in the bottom of the dish, cover with a layer of fine bread crumbs, 
dots of butter, pepper and salt ; place another layer of tomatoes and cover the 
top with a second layer of bread crumbs, closely packed, dotted over with 
butter, pepper and salt. Bake in a slow oven 1 hour or 1 hour and 30 minutes, 
until brown and packed down. Canned tomatoes can be used in the same 
manner, using only the solid tomatoes and cooking about 45 minutes — a little 
less in a quick oven. 



242 THE GREATER OMAHA COOK BOOK 

TOMATO RICE 

Stew the tomatoes and press through a coarse sieve ; to one cup of this 
allow a half cup of rice, wash and boil in plenty of boiling water 20 minutes. 
Drain the rice thoroughly and mix with the tomatoes, adding salt and pepper. 
Set the sauce pan on one side, uncovered, to stew gently for 15 or 20 minutes. 
Add a small lump of butter and when it is melted serve. Do not stir rice 
around, lift it from the bottom with a fork to mix it. 

***** 

STEWED TOMATOES AND CORN 

Take one onion, a little piece of butter and brown in a stewpan, add toma- 
toes, and cut corn from the cobs, about six ears, ; then add the corn, sugar, 
salt and pepper and a little thickening. Very good. 

***** 

TOMATO AND CORN 

Prepare a mixture as above ; cut the tops from large smooth tomatoes, 
scoop out the pulp, add it to the corn, fill the tomatoes and bake half an hour 
in a quick oven. 

***** 

PEPPERS STUFFED WITH CORN 

For corn stuffing mix one cup of cooked corn with three tablespoons 
cracker crumbs, add salt and one egg, beaten with one-half cup of milk. 
Fill peppers two-thirds full, put covers on and bake. Choose peppers with 
thick pulp and thin skins. 

FRIED TOMATOES 

Select good, ripe, large tomatoes; slice them about one-eighth of an inch 
thick, pepper and salt them well, and roll them in some dry white flour, so 
you will have a thick coating on both sides ; put them in plenty of hot fat in' 
a skillet, brown them to a nicety on one side ; now turn them over on the 
other side with a pancake turner and brown them on the other side. Be care- 
ful how you turn them, so they don't get all smashed up. Serve very hot. 



FRIED TOMATOES ON TOAST 

Dip slices of ripe tomato in pancake batter, fry until tender and brown; 
place each fritter on a slice of warm buttered toast and sprinkle with salt and 
pepper. 

***** \ 

STEWED TOMATOES 

Take one medium size onion, small piece of butter, and brown them, 
add one can of tomatoes, a little sugar, salt and pepper, let cook for a few 
minutes, then thicken with a little flour. 

***** 

STEWED TOMATOES WITH CHEESE 

Stew fresh tomatoes in beef or chicken stock, and add a cup of grated 
cheese and three well beaten eggs. Cook until it thickens, and srve at once. 



STUFFED TOMATOES No. 1 

Take as many nice tomatoes as you need, cut off tops, remove the centers. 
Drop nice fresh egg in each, season with salt, pepper and butter. Place in 



THE GREATER OMAHA COOK BOOK 



243 



deep pan, put water enough in the pan to half cover the tomatoes and bake 
45 minutes. 

##*.## 

STUFFED TOMATOES No. 2 

Wipe, and remove thin slices from stem end of six medium sized tomatoes. 
Take out seeds and pulp, sprinkle inside of tomatoes with salt, invert and let 
stand 30 minutes. Cook for 5 minutes the following : Two tablespoons butter, 
with half tablespoon finely chopped onion, add half a cup finely chopped 
cold cooked chicken or other meat, half a cup of stale bread crumbs, tomato 
pulp, salt and pepper to taste. After cooking add one egg, slightly beaten and 
cook 1 minute. Refill the tomatoes with mixture, place in a buttered pan, 
sprinkle with buttered cracker crumbs and bake 20 minutes in a hot oven. 

# # # * # 

TURNIPS 

Peel and slice turnips, put on to boil in cold water to which a little salt has 
been added. "When tender, drain, mash, and season with butter, pepper and 
a pinch of sugar. If only a mild flavor of turnip is desired, use half potatoes 
and half turnips, and proceed as above. 



Weights and Measures 



WEIGHTS 

Two tablespoons of liquid weigh, one ounce. 

Two heaping tablespoons of powdered sugar, one ounce. 

Two rounding tablespoons flour, one ounce. 

One heaping tablespoon flour, one ounce. 

One cupful of wet or dry material, one-half pint. 

Two cupfuls of granulated sugar, one pound. 

One cupful of butter, one-half pound. 

One-half kitchen cupful, one gill. 

One kitchen cupful, one-half pint. 

Four kitchen cupfuls, one quart. 

Two cupfuls granulated sugar, one pound. 

Two and one-half cupfuls powdered sugar, one pound. 

One heaping tablespoon sugar, one ounce. 

One heaping tablespoon butter, two ounces or one-fourth cup. 

Butter size of egg, two ounces or one-fourth cup. 

Four cups flour, one pound. 

One heaping quart, one pound. 

Eight round tablespoons dry material, one cupful. 
Sixteen tablespoons liquid, one cupful. 

* # # * * 

WHAT IS "ONE CUP?" 

Young housekeepers are often at a loss when a recipe calls for a cup of 
anything, to tell what kind of cup to use or how much a cup measures. 

The accepted measure is a stone kitchen cup and means that cup filled 
to the brim. It is equal to one-half pint. 

A cup of solid butter, milk, chopped meat or granulated sugar is equal 
to about half a pound. A cup of sifted flour is equal to a quarter of a pound. 



Helpful Suggestions 



If jellies are becoming candied pnt a layer of pulverized sugar over top 
of jelly, cover with paper put on with white of an egg. 

4& ^» 4& 

WHEN BAKING SWEET POTATOES 

Save gas and time when baking sweet potatoes by placing a plate of water 
in the oven, and they will bake in half the usual time and will have much 
better flavor and the skins will not be so thick and drv. 



Do not throw away cheese which has become hard and dry, but grate it 
and mix with enough cream to moisten. This, seasoned properly, makes de- 
licious filling for tea or picnic sandwiches. 

Do not have too hot an oven when baking custards, or the custard will 
become watery. Set the custard in pan of hot water and be sure the water 
does not boil during the cooking. 

* * * * * 

Brush the inside of a jelly mold with the white of an egg befor using, 
and the jelly will turn out easily. 

^ ^ ^ '/>* 

TESTING CUSTARDS 

Always test a custard with a silver spoon or knife. When boiling custard 
the knife becomes thickly coated when done. In a baked custard the knife 
should come out clean. 

% # * * 

SHORTCAKE HELP 

Take a firm hold of a piece of silk thread at either end and draw it through 
cakes as you would a knife. It will not make it soggy like using a knife. This 
is especially good for splitting hot shortcake. 

***** 

Baked potatoes are more quickly done if put in very hot salted water for 
fifteen minutes before baking. 

TO AVOID ODORS WHEN COOKING GREENS 

When cooking greens and cauliflower, always put a piece of stale bread 
crust in the saucepan as it will take away all the unpleasant smell. Take 
out with a spoon before taking up the greens. 

***** 

When whipping cream add three or four drops — not more — of lemon juice, 
and it will soon become thick. A slight sprinkling of sugar also has this 
effect. 

***** 

Put dumplings into boiling water one at a time ; if dropped from a spoon 
dip spoon in water each time and the dumpling will slip off easily. 



246 



THE GREATER OMAHA COOK BOOK 



ADD LEMON JUICE 

When using beef or mutton drippings, instead of butter for pastry, try 
beating it to a cream with a squeeze of lemon juice. This will take away the 
taste some people object to in dripping-made pastry, and makes it beautifully 
light and crisp. 

* * * 

Put pan of cold water in oven if oven is too hot. If baking a delicate 
cake one should use two pans, add one as the other is removed, and keep the 
oven at the right heat. 

* # * * # 

A little borax water boiled in the coffee pot once in two weeks will keep 
it sweet and bright inside. 

$ # * * # 
KEEPING MILK 

Milk may be kept sweet during the first warm days before ice is taken 
regularly by placing it in a shallow pan in which is an inch or two of water. 
Cover the bottles completely with a wet cloth so that the cloth touches water 
in the pan, and set in open window or wherever breeze, but no sun, will strike it. 
The cloth will remain damp, but the evaporation keeps the milk cool. 



PREVENT SMOKE WHILE BROILING 

When broiling meat in the gas oven the grease often catches fire and 
makes a most unpleasant smoke. This may be prevented by pouring water in 
the dripping pan, about an inch deep, before broiling the steak or chops. 
This causes the grease to float. 

When preparing meringue add one-half teaspoon of baking powder to each, 
beaten white of egg. Will be wonderfully improved. 

When making jam or marmalade add a piece of butter about the size of 
an egg before removing it from the fire. This makes the fruit look clear 
without skimming it. 

PARING FRUIT 

Grease the first finger and thumb before paring fruit or vegetables, and 
there will be no stain on them. 

# # # # * 

When making pie, the juice from the fruit very often soaks through the 
under crust, and spoils the appearance of it. This can be prevented by brush- 
ing the under crust over with the white of an egg. 



TO TAKE "BLACK" OFF BURNED CAKE 

A good way to take the "black" off cake when it is burned. Allow the 
cake to cool, and then take an ordinary grater and rub lightly over the burned 
surface. This will leave a light grown crust on the cake, so that it can be 
frosted, and is much better than cutting the burned part off with a knife. 

# ' £t & 4 s 4fs 



To cut hard-boiled eggs in smooth slices, dip the knife in water. 



THE GREATER OMAHA COOK BOOK 



247 



If fowl is rubbed with fat or goose grease before roasting you will find 
it a great deal more juicy. 

***** 
JELLY 

Should not be put into the molds until it is on the point of setting. If 
this rule be observed there will never be any difficulty in turning out the most 
delicate cream jelly or Aspic. 

:&**** 

MAKE TOUGH CHICKEN TENDER 

Take an old chicken, and when dressed cover with a solution consisting 
of an even teaspoon of baking powder to each quart of water needed ; leave 
it in this for 15 minutes, then wash well in lukewarm water and dry on cloth. 
When ready to cook, dust all over with baking powder, then salt and pepper 
in the usual manner, and fry, roast or cook in any way desired, and it will 
be found as tender and tasty as a young bird. 

***** 

COCOANUT 

To make cocoanut that has become hardened as fresh as new, place in a 
sieve over boiling water and cover tightly for about 5 minutes. 



When running dates, figs, or raisins through a food chopper add a few 
drops of lemon juice to prevent the fruit from clogging the chopper. 

***** 

When a recipe calls for both fruit and nuts, mix thoroughly before passing 
through the food chopper. There will be no clogging, as there would be if 
the fruit is chopped alone. 

* * * * * 

RUST ON WHITE GOODS 

Put the garment or article on which there is rust, into water in which 
a few teaspoons of cream of tartar have been stirred. Boil it for a few minutes. 
The rust will disappear. 

^& w 

To exterminate ants from the larder, wash the shelves, then dip a small 
paintbrush in a little pure carbolic acid and smear along the edges of the 
shelves and bottom of the door. This will not leave an unpleasant odor, and 
will drive the ants out. 

* * * * * 

USEFUL IN KITCHEN 

A sanitary and useful article for the kitchen is a pair of surgical scissors, 
as they are easily taken apart and cleaned. 

* * * * * 
EGG HELP 

Add a pinch of cream of tartar to the whites of eggs while whipping. 
This will prevent them from falling after they are whipped. 

* * * * * 

Add a few grains of rice to the salt when filling the shakers, and there 
will be no clogged shakers, no matter how damp the salt becomes. 



248 



THE GREATER OMAHA COOK BOOK 



Pickles may be kept from becoming mouldy by laying a little bag of 
mustard on the top of the pickle jar. 

JS, Jg. ^g. >V» M 

w w w w w 

To keep a coffee pot sweet put a tablespoon of baking soda into it. Fill 
it two-thirds full of water and let it boil for an hour. Then rinse very thor- 
oughly. If this is done about once a week, the pot will always smell fresh 
and clean. 

SALT FISH 

Soak salt fish in salt water instead of fresh and the rancid, strong taste 
usually so difficult to remove, will be entirely gone, and the fish will be more 
palatable than when soaked in fresh water. 

, *,*.*.** 

TO DETECT MUSHROOMS FROM TOADSTOOLS 

Without eating and waiting for results, peel an onion and put it with 
the mushrooms while being cooked. If the onion remains white, eat with 
confidence, but if it turns black it is not fit to eat. 

* * # * * 

Always put scrubbing brushes to dry with the bristles face downwards. 
This lengthens their lives considerably, as if dried the other way the water 
naturally soaks into the wood and rots the bristles. 

ifc 

If the sugar and water which one has boiled for frosting grains, a tea- 
spoon of butter added will make it smooth and creamy again. 

%r ^ : M 

When peeling onions hold a cork between the teeth and the eyes will not 
become affected. 

* * * * ■ * 

After washing cut glass in the usual way in soap and water rinse in water 
in which a little washing blue has been dissolved. After drying polish with 
tissue paper. This imparts a fine brilliancy, which quite repays one for the 
little extra trouble taken. 

To remove fruit stains from tablecloths and serviettes, apply powdered 
starch to the stained parts and leave for several hours until all the discoloration • 
has been absorbed by the starch. 

-K* *»k* -H* -jv* 

SHELLING NUTS 

To remove pecan meats whole, pour boiling Avater over the nuts and let 
them stand until cold. Then stand the nut on end and crack with a hammer, 
Striking the small end of the nut. 

Put can of condensed milk on ice for couple of days ; also chill bowl, and 
you will find same whips like whipping cream. 

***** 

Add a tablespoon of ice cold water to all cakes after thoroughly mixed. 
You will find same a great deal lighter. 



THE GREATER OMAHA COOK BOOK 249 

WHEN USING DOUBLE BOILER 

If yon want to rush the contents in the inner vessel of your double 
boiler, add some salt to the water, one-half teacup to two quarts of water. 
Boiling salty water generates quickly a strong heat. 



TO KEEP PARSLEY FRESH 

Wash parsley well, put in mason jar, seal, and stand in refrigerator. This 
will keep for weeks. Celery tops can be kept the same way. 



PHONE US YOUR 

PRESCRIPTIONS 

Store No. 1 
13th and Douglas Streets 
Phone Doug. 1230 

The Merritt Drug Stores 

"If It Has Merit, Merritt Has It" 
O I» E X ALL X I ii II T 

Store No. 2 
20th and Farnam Streets 
Phone Doug. 2548 

Full Line of Candies 



DRESHER BROS. 

f 

DYERS 
DRY CLEANERS 
TAILORS 



2211-2213 FARNAM ST. 
DRESHER BUILDING 



PHONE, TYLER 345 



GLADSTONE BROS, 

GROCERS and 
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We Do Not Handle Imitations 
Phone Douglas 258 

OMAHA, NEBRASKA 

1316 Farnam Street 

CHARLES A. NELSON WALTER L. STEWART 

Walnut 490 ^Night Phones«®=- Walnut 491 

Dundee Plumbing Co. 

(INCORPORATED) 

"BETTER PLUMBING" 
HEATING and GAS FITTING 

Gas Heaters and 
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Phone Harney 5544 

Fortieth and Farnam Streets 



Chas. H. Thatcher 

PIANO FACTORY 

Expert Tuning and Regulating 



Pianos Refinished and Rebuilt 
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1908 Harney St. Phone Douglas 5019 



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Before you make up your mind you 
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Manufacturers and Cleaners of 
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4010 Hamilton St. Phone, Walnut 3191 



A Safe Recipe 
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All Branches of Insurance 
Prompt and Efficient Service 

312-320 BARKER BLOCK 
15th and FARNAM 



For Successful 
Home Cooking 

the right choice of baking powder is 
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proper manner, adds nutritive value to 
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everything you bake will be more whole- 
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Rumford Baking Powder always pro- 
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Mailed Free — The new Rumford Home Recipe 
Book, Including Fireless and Casserole Cook- 
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UNLESS YOU ALSO FIND 
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Manischewitz's 
Cincinnati 
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World 
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IMMITATED BUT 
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The Speed, Power, Safety and Beauti- 
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W. L. HUFFMAN 

AUTOMOBILE COMPANY 

DISTRIBUTERS FOR 

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The only electric car manufacturer ad- 
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1814-16 Farnam St. Tyler 456 



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Safe Investments 



Capital 



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Consultation Invited 
1622 Farnam St. Omaha, Neb. 



JAMES CORR ELECTRIC COMPANY 

Phone, Douglas 4466 

Full Line of the Finest Fixtures 
Table Lamps and Silk Shades 
Toasters and Hot Plates, Electric 
Generators for Charging Automobiles 
Electric Curling Irons and Electric Combs 
Call Us for any Electric Wiring or Repairs 
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207-9 So. 19th Street, Omaha, Nebraska 



FARBER & WITTENBERG 

ESTABLISHED 1893 

Improved Matzos Bakery 

719 MAXWELL ST. Phone, Canal 2236 CHICAGO, ILLINOIS 



Our Matzos are the finest in the Market 

A DELICACY FOR YOUR TABLE 

Our German TEA-MATZOS are EXTRA FINE, very thin 
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Telephone, Douglas 1306 




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1614 HARNEY STREET 



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Assetts $110,000,000.00 

Forty-nine Years Old. 

This is the 
LOW NET COST COMPANY 

Figures Gladly Furnished by 
AL DREYFOOS, Special Agent. 
HARRY O. STEEL, General Agent 



Why Fxperiment ? 



Thirty-five Years of 

SUCCESSFUL 
PHOTOGRAPHY 



<Ehe Hejm §tuittn 

SIXTEENTH AND HOWARD STS. 



We are Distributers to Family Trade 

— FOR 

Jetter's Old Age 

Jetter's Malt Tonic 

Jetter's Export 

"IT HITS THE SPOT" 




Sol. S. Goldstrom Dist. Co. 

OPPOSITE UNION STOCK YARDS 

Largest Mail Order House for Family Liquors. 
Send for Complete Price List. 
Call and See Us. 

S.E. Cor. 26th & 0 Street, South Omaha, Neb. 



Those dainty " old home " cus- 
tards and puddings are so 
good when you make them with 

Kingsford's Corn Starch 

Why do you risk failure with ordinary 
corn starches ? The cook who knows 
uses Kingsford's — that's 
the reason she gets results 
that so many cooks miss. 
Insist on getting Kings- 
ford's — your grocer has it. 

Send a post card today for Kings- 
ford's COOK BOOK— recipes for 
168 of the best dishes you ever ate. 
T. KINGSFORD & SON 
Oswego, N. Y. 
National Starch Co., Successors 




Hot Griddle Cakes with Karo 

— Try it for breakfast 
—the most delicious 
syrup you ever tasted 

Karo 

is fine on hot biscuit. 

The children like plain 
bread and Karo better than 
a richer dessert. And 
Karo is nourishing and digestible — a real food. Use 
it in cooking. Make Karo Candies. 

Karo Cook Book— fifty pages, including thirty perfect recipes for 
home candy making— free. Send your name on a post card, today. 

Corn Products Refining Co. 

P. O. Box 161 NEW YORK y 




Omaha's Picture Palace 



Eighteenth and Douglas 

Presenting Feature Pictures DeLuxe 

Symphony Orchestra Pipe Organ 
Entire Change of Program Sunday, Tuesday and 
Friday. Admission 10 and 20 cts. 



Wines and Brandies for 
cooking our specialty. 
Distributor for 

"ROSENFELD'S" 

Renowned Whiskies and 
Cordials for medicinal 
and family use. 



The Family Liquor Store 

1024 Douglas Street 



FOR 

"American Beauty" 

and 

"Triangle Lektrik" 

Electric Heating 

and 

Cooking Devices 

SEE 



American Electric Co. 

"THE FIXTURE HOUSE" 

We Do Wiring 
and Fixture Work 



500 Block 



Omaha 



Hankers Waning & Hoan 

101 South Sixteenth Street, - Omaha, Nebraska 



This Company was organized in 1893, and 
has enjoyed continuous growth. 

Deposits are received on running stock 
or book accounts, in any sums, large or 
small, losing dividends only on the 
amount withdrawn. 

(DIVIDENDS 6%) 

Paid-up stock received in even hundreds 
of dollars. Dividends payable in cash, 
January 1st, and July 1st. 

(DIVIDENDS 6%) 

The funds of this Company are invested 
in first mortgages, on real estate only, 
thereby affording our patrons absolute 
safety for their savings. 

Under the Supervision of the State Bank- 
ing Board. 



OFFICERS AND DIRECTORS: 

W. D. Lincoln, President J. P. Learv 
N. A. Spiesberger, Vice-Presipent J. J. McMahon 

A. D. Touzalin, Secretary Chas. F. Kuncl 

A. A. Tenopir, Ass't Secretary C. D. Hutchinson 

L. D. Spalding, Treasurer John C. Wharton 
Thos. D. Crane, Attorney 



DODDER 



;. 



WICKES REFRIGERATORS 

HIGHEST IN QUALITY-LOW IN PRICE 
OAK AND TILE EXTERIOR-OPAL GLASS AND TILE INTERIOR 



T3EFORE deciding on any refrigerator 
• 1J examine the most elegant refriger- 
ator ever made— tile or oak exterior 
with tile and opal glass interior— made 
by cabinet makers. Wonderfully eco- 
nomical and exceptionally dry and cold. 

All standard sizes in stock for your in- 
spection. Special sizes built to order 
for all purposes and to meet all condi- 
tions. Recommended by leading archi- 
tects and in daily use in homes of culture 
and refinement, and in the most select 
Clubs, Hotels, Restaurants and Cafes in the 
United States: 

Sold direct to the user through our 
own salesmen at manuf acturer s prices, 
enabling you to secure the Highest Class 
Refrigerotor made at the price of a cheap- 
ly constructed one. Opal glass makes 
the Wickes absolutely sanitary. Your 
money refunded if the WICKES is not 
exactly as represented. See and use 
this high-grade refrigerator in your home 

Send for Our Free Beautiful 
Art Catalogue 

It shows you the famous Wickes Re- 
frigerators of all sizes— inside and out. 
Guaranteed and sold by 




The Brunswick- Balke-Collender Co. 

Branches in the Principal Cities of the United States, Canada, Mexico and France 
407-9 SO. TENTH ST. (Established Over 60 Years) OMAHA, NEBRASKA 





America's Most Famous 
Dessert 




No cooking — no work, when ) t ou 
make Jeix-O Desserts. 

All that is required to make one is a 
ten-cent package of Jeix-O and a pint of 
boiling water. 



Seven Delightful Flavors : Lemon, 
Orange, Strawberry, Raspbercy, Cherry, Peach, Chocolate. 

Frappes, sherbets, souffles, charlottes, salads, puddings, 
plain Jeix-0 desserts, fruited jELL-0 desserts — almost 
everything conceivable that is good for dessrrt — can be 
made of Jell-O. 

Be sure to get the Jell-0 package with the word 
Jeix-0 in big red letters. If the word JELL-0 is not on 
the package it isn't Jeix-O. 

All grocers sell Jeix-O, 10c. a package, The price 
never goes up. 

Send to us for our beautiful recipe book. It is free. 

THE GENESEE PURE FOOD CO., 
Le Roy, N. Y., and Bridgeburg, Can. 



Shredded Wheat Dishes 



A dainty, wholesome, appetizing meal can be prepared with Shred- 
ded Wheat Biscuits "in a jiffy." It is ready-cooked and ready-to- 
serve. You can do things with it that are not possible with any other 
''breakfast food." It is the only cereal food made in Biscuit form. 
Combined with fresh or preserved fruit or with creamed meats or 
creamed vegetables or simply eaten as a breakfast food with milk or 
cream, it is delicious, nourishing and satisfying. 

Shredded Wheat is made of the whole wheat, cleaned, cooked, 
drawn into fine porous shreds and twice baked. It is the cleanest, 
purest cereal food made in the world. Receipts for making many 
wholesome "Shredded Wheat Dishes" will be found in this book. 

SHREDDED WHEAT is made in two forms: BISCUIT, for 
breakfast or any meal; TRISCUIT, the Shredded Wheat 
Wafer, eaten as a toast for luncheon or any other meal with 
butter, cheese or marmalades. Both the Biscuit and Triscuit 
should be heated in the oven to restore crispness before 
serving. Our new Cook book is sent free for the asking. 



Made by THE SHREDDED WHEAT COMPANY, Niagara Falls, N.Y. 



I Sell Them 

(Emrinnatt 
McVitties Candy Shop 




"THE BEER OF ABSOLUTE PURITY" 

Awarded GOLD MEDALS and GRAND PRIZES at Four 
International Expositions in America and Europe 



CHAS. STORZ [™ST A r R ] OMAHA 



DENTISTS 



Largest and Best Equipped 
Dental Office in Omaha 

3rd FLOOR PAXTON BLOCK 



Wines and Liquors 

For Cooking Purposes 
Also for Medicinal Use 

"// it comes from Hitler's, it must be good" 

1309 Farnam Street, Omaha 



The Only High Class Vaudeville Circuit 




Phone Douglas 494 

MATINEE DAILY, 2:15— EVERY NIGHT, 8:15 

CHANGE OF BILL WEEKLY 

Offering a Variety of Refined Entertainment, Calculated to Please 
Everybody — The Family, the Social Standard and Favorite of 
Omaha — Prices: Matinees, Week Days {Except Saturday a Few 
Seats 50c) Best Seats 25c, Gallery 10c, Box Seats 50c — Sunday 
Matinee: Box Seats 75c, 1st Floor 50c, Balcony 25c, Gallery 10 c— 
Nights 10c, 25c, 50c and 75c— Stars Seen Elsewhere at $2.00 are 
Presented at the Above Economical Prices — Among Celebrities Seen 
at the Orpheum, are: Sarah Bernhart, Ethel Barrymore, Blanch 
Bates, Olga Nethersole, Bertha Kalish, Nazimova, Gertrude Hoff- 
mann, and Hundreds of Others. 



K0CHER BROS. 

Fancy Meats 
and Groceries 

Phone Harney 163 
3560 Farnam St. 



Etchison Coal & Ice Co. 

Artificial Ice Delivered 
Every Day —Best Grades 
of Hard and Soft Coal- 
Prompt Service — Your 
Business Solicited. 

Telephone, Colfax 859 



Call BUFFETT & SON 

For Groceries, Fruits and 
Vegetables; Baltimore 
Oysters and Dairy Brand 
Sausage and Sliced Ba- 
con Fresh Daily. 

Telephone Douglas 912 



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BINDERY INC. |§] 

a NOV 88 



!!=W N. MANCHESTER, 
INDIANA 46962 




